Ginger-Scallion Tofu Stir-Fry

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A vibrant, aromatic stir-fry with pan-seared tofu and fresh ginger, finished with a light soy-sesame glaze. This Asian-inspired quick recipe (gluten-free), ready in about 22 minutes, pairs firm tofu, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 10 min Cook: 12 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook for 4 minutes per side, turning carefully with a spatula, until golden and crisp on all sides.
  2. Step 2: Push tofu to one side of the skillet, then add 1 tbsp grated ginger and 2 thinly sliced white scallion parts. Sauté for 1 minute until fragrant and slightly softened.
  3. Step 3: Add 3 tbsp low-sodium soy sauce and 1 tsp toasted sesame oil to the skillet, stirring to combine. Return tofu to the pan and toss gently to coat evenly. Cook for 2 more minutes until sauce thickens slightly and coats the tofu.
  4. Step 4: Remove from heat, stir in remaining 2 sliced green scallions and 1 tbsp toasted sesame seeds. Serve immediately over steamed rice.

Frequently asked questions

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

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 Tofu Stir-Fry?

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 Tofu Stir-Fry 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 Tofu Stir-Fry gluten-free?

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

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