Ginger-Garlic Tofu Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crispy tofu and vibrant vegetables coated in a zesty ginger-garlic sauce, ready in under 30 minutes for a protein-packed weeknight meal. This chinese-inspired asian (vegetarian, gluten free) ready in about 40 minutes pairs firm tofu, florets broccoli, medium bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 3.6 (13 ratings) Prep: 25 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz firm tofu
2 cups florets broccoli
1 medium bell pepper
1 cup julienned carrots
3 tbsp soy sauce
1 tbsp grated ginger
2 cloves minced garlic
1 tsp sugar
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil
2 tbsp vegetable oil
2 tbsp sliced green onions

Instructions

Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes and toss with 1 tsp cornstarch.
Step 2: Heat 2 tbsp vegetable oil in skillet over medium-high heat until shimmering. Add tofu cubes and cook 4-5 minutes per side until golden brown, then set aside.
Step 3: In same skillet, add 1 tbsp grated ginger and 2 minced garlic cloves, stir-frying 30 seconds until fragrant. Add 2 cups broccoli florets, 1 cup julienned carrots, and 1 medium sliced bell pepper, stir-frying 5 minutes until crisp-tender.
Step 4: Whisk 3 tbsp soy sauce, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water in small bowl. Pour sauce over vegetables, cook 2 minutes until thickened and coating vegetables.
Step 5: Return tofu to skillet, add 1 tsp sesame oil, and toss for 1 minute. Garnish with 2 tbsp sliced green onions before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Ginger-Garlic Tofu Stir-Fry take to make?

Total time is about 40 minutes (25 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 Ginger-Garlic Tofu Stir-Fry?

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 Ginger-Garlic Tofu Stir-Fry?

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 Ginger-Garlic Tofu Stir-Fry 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 Ginger-Garlic Tofu Stir-Fry vegetarian?

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