Ginger-Scallion Tofu Stir-Fry with Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu and crisp vegetables in a zesty ginger-scallion sauce, served over fluffy rice for a quick, satisfying vegan meal. This asian-inspired vegan (vegetarian, gluten-free) ready in about 35 minutes pairs pressed and cubed firm tofu, uncooked rice, chopped broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 1 cup uncooked rice according to package instructions; set aside. In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp minced ginger, and 2 minced garlic cloves until combined.
  2. Step 2: Toss 14 oz cubed tofu with 1 tsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5 minutes, turning occasionally, until golden and crispy on all sides.
  3. Step 3: Add 1.5 cups chopped broccoli and 1 medium sliced bell pepper to the skillet; stir-fry for 3 minutes until crisp-tender. Add 2 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 1 minute until fragrant.
  4. Step 4: Pour sauce mixture over the vegetables and tofu, stirring to coat. Cook for 1-2 minutes until sauce thickens and coats ingredients. Divide over 4 cups cooked rice and garnish with 4 sliced scallions (white and green parts separated).

Frequently asked questions

How long does Ginger-Scallion Tofu Stir-Fry with Rice take to make?

Total time is about 35 minutes (20 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 Tofu Stir-Fry 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 pressed and cubed firm tofu from drying out.

Can I substitute ingredients in Ginger-Scallion Tofu Stir-Fry 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 Tofu Stir-Fry with Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Rice vegetarian?

Yes — this recipe is tagged vegetarian, 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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