Ginger-Scallion Stir-Fried Tofu with Rice

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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 vibrant, plant-based stir-fry featuring crispy tofu and fresh vegetables in a savory ginger-scallion sauce. This Asian-inspired quick recipe (vegan), ready in about 30 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 2 Asian cuisine 420 cal/serving

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Ingredients

14 oz (pressed, cubed) firm tofu
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp sesame oil
3 tbsp vegetable oil
4 (thinly sliced, white and green separated) scallions
1 tbsp (minced) ginger
2 cloves (minced) garlic
1 cup (thawed) frozen peas and carrots
2 cups cooked white rice

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Instructions

Step 1: Toss tofu cubes with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch until evenly coated; let sit 5 minutes.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides; remove and set aside.
Step 3: Add 1 tbsp sesame oil to the skillet, then stir in white scallions, minced ginger, and minced garlic. Cook for 1 minute until fragrant.
Step 4: Add frozen peas and carrots and stir-fry for 2 minutes until heated through. Stir in cooked rice and cook for 2 minutes until heated.
Step 5: Return tofu to the skillet and add 2 tbsp soy sauce. Stir-fry for 2-3 minutes until rice is heated through and sauce clings to ingredients. Sprinkle with green scallions.