Ginger-Scallion Stir-Fried Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A crisp-tender tofu dish with aromatic ginger, scallions, and a tangy soy-vinegar glaze, ready in 25 minutes. This Asian recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs firm tofu, vegetable oil, and scallions for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 10 min Cook: 15 min Serves 2 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil; set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides; remove and set aside.
  3. Step 3: Add white parts of 3 sliced scallions and 1 tbsp minced ginger to the skillet. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1/2 cup broccoli florets and 1/2 cup snap peas. Stir-fry for 3 minutes until crisp-tender.
  5. Step 5: Return tofu to the skillet, pour in the soy sauce mixture, and add 1/4 cup water. Stir in 1 tbsp cornstarch mixed with 2 tbsp water until sauce thickens, coating ingredients evenly (about 1 minute).
  6. Step 6: Stir in green parts of scallions and cook for 30 seconds more.

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