Ginger-Scented Tofu and Vegetable Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian dish featuring silken tofu and seasonal vegetables in a fragrant ginger-scallion sauce, perfect for light dinners. This asian-inspired vegetarian (vegetarian) ready in about 32 minutes pairs block (14 oz) firm tofu, carrots, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 20 min Cook: 12 min Serves 2 Asian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 1 block (14 oz) firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium heat, add 1/2-inch tofu cubes, and cook for 3-4 minutes per side until golden brown; transfer to a plate.
  3. Step 3: Add 1 tbsp minced ginger, 2 minced garlic cloves, and 1 cup sliced carrots to the skillet, stirring for 1 minute until fragrant.
  4. Step 4: Add 1 cup sliced bell peppers and 2 cups chopped bok choy, stirring for 3 minutes until vegetables are crisp-tender.
  5. Step 5: Return tofu to the skillet, add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, stirring for 2 minutes until vegetables are coated and sauce thickens slightly; garnish with 2 sliced scallions.

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Frequently asked questions

How long does Ginger-Scented Tofu and Vegetable Stir-Fry take to make?

Total time is about 32 minutes (20 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-Scented Tofu and Vegetable 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 block (14 oz) firm tofu from drying out.

Can I substitute ingredients in Ginger-Scented Tofu and Vegetable 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-Scented Tofu and Vegetable 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-Scented Tofu and Vegetable Stir-Fry vegetarian?

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

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