Ginger-Scallion Stir-Fried Tofu with Rice
A vibrant, plant-based stir-fry featuring crispy tofu and fresh vegetables in a savory ginger-scallion sauce. This asian-inspired quick meals (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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Ginger-Scallion Stir-Fried Tofu with Rice 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 Ginger-Scallion Stir-Fried Tofu with Rice?
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-Scallion Stir-Fried Tofu with Rice?
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-Scallion Stir-Fried Tofu with Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Scallion Stir-Fried Tofu with Rice vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Cooked for my family and they all loved it. The tofu was so tender and the rice was perfect.
- ★★★★★
This is my new go-to meal! So quick and flavorful. The ginger and scallion combo is perfect.
- ★★★★☆
Loved the flavor, but it took me 30 minutes to prep the tofu. Maybe I'm just slow, but I expected it to be quicker.
