Ginger-Scallion Stir-Fried Tofu with Soy and Sesame
Crisp tofu cubes stir-fried with fresh ginger and scallions in a savory soy and toasted sesame sauce. This asian-inspired vegan (vegan) ready in about 22 minutes pairs extra firm tofu, pressed and cubed, vegetable oil, fresh ginger, peeled and julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 3, 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.
Ingredients
- 14 oz extra firm tofu, pressed and cubed
- 3 tbsp vegetable oil
- 1 tbsp fresh ginger, peeled and julienned
- 3 stalks scallions, thinly sliced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed, cubed extra firm tofu and cook for 4-5 minutes without stirring until bottoms are golden and crisp.
- Step 2: Flip tofu cubes and add 1 tbsp julienned fresh ginger and 3 thinly sliced scallions. Stir-fry for 3-4 minutes until ginger is fragrant and scallions soften.
- Step 3: Pour in 2 tbsp soy sauce and 1 tsp toasted sesame oil, tossing tofu gently to coat evenly. Cook for 1-2 minutes until sauce thickens slightly and tofu absorbs flavors.
- Step 4: Season with 1/4 tsp salt and 1/4 tsp black pepper, sprinkle 1 tsp sesame seeds on top, and serve immediately.
Frequently asked questions
How long does Ginger-Scallion Stir-Fried Tofu with Soy and Sesame take to make?
Total time is about 22 minutes (10 min prep + 12 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 Soy and Sesame?
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 vegetable oil from drying out.
Can I substitute ingredients in Ginger-Scallion Stir-Fried Tofu with Soy and Sesame?
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 Soy and Sesame for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Soy and Sesame 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.
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