Garlic and Ginger Stir-Fried Tofu with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender tofu cubes and crisp vegetables in a savory garlic-ginger sauce, ready in under 30 minutes for a quick weeknight meal. This chinese-inspired asian (vegetarian) ready in about 30 minutes pairs firm tofu, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  2. Step 2: Remove tofu and set aside. Add 4 minced garlic cloves and 1 tablespoon minced ginger to the wok, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 2 medium julienned carrots and 1.5 cups broccoli florets, cooking for 4 minutes until crisp-tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water. Pour over vegetables and stir to coat. Return tofu to the wok and toss to combine, cooking for 2 minutes until sauce thickens.
  5. Step 5: Remove from heat and sprinkle with 2 sliced green onions.

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Frequently asked questions

How long does Garlic and Ginger Stir-Fried Tofu with Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic and Ginger Stir-Fried Tofu with Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Garlic and Ginger Stir-Fried Tofu with Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic and Ginger Stir-Fried Tofu with Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garlic and Ginger Stir-Fried Tofu with Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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