Ginger-Scallion Stir-Fry with Tofu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Quick pan-fried tofu with crisp-tender broccoli and snap peas, flavored with fresh ginger and scallions. This asian-inspired quick meals (vegan, gluten-free) ready in about 22 minutes pairs firm tofu, broccoli florets, frozen sugar snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 12 min Serves 2 Asian cuisine 350 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
1 cup broccoli florets
1 cup frozen sugar snap peas
4, thinly sliced (white and green parts separated) scallions
1 tbsp, minced fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
2 tbsp vegetable oil

Equipment for this recipe

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Instructions

Step 1: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch until smooth; set aside.
Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook undisturbed for 3 minutes until golden, then flip and cook another 3 minutes until crispy on all sides.
Step 3: Add broccoli and snap peas to the skillet, stirring constantly for 4 minutes until crisp-tender. Push vegetables to the sides, add ginger and white parts of scallions, and stir for 30 seconds until fragrant.
Step 4: Pour the sauce mixture over everything, stirring until it thickens and coats all ingredients (about 1 minute). Stir in green scallion parts, then remove from heat immediately.

Frequently asked questions

How long does Ginger-Scallion Stir-Fry with Tofu 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-Fry with Tofu?

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-Fry with Tofu?

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-Fry with Tofu 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-Fry with Tofu vegan?

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