Ginger-Soy Glazed Tofu with Crisp Vegetables
A vibrant, protein-packed stir-fry with crispy tofu and a tangy-sweet glaze, featuring crisp-tender vegetables. This asian-inspired vegetarian (vegetarian, gluten free) ready in about 30 minutes pairs pressed and cubed firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp, grated fresh ginger
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1, sliced into thin strips red bell pepper
- 1 medium, julienned carrot
- 2, chopped green onions
- 1/4 cup water
- 1 tsp cornstarch
- 1 tbsp, for garnish sesame seeds
Instructions
- Step 1: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated fresh ginger; add 14 oz pressed and cubed firm tofu and marinate for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until golden brown and crispy, then remove and set aside.
- Step 3: Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot to the wok; stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant in color.
- Step 4: In a small bowl, mix 1/4 cup water and 1 tsp cornstarch; pour into the wok and stir until the sauce thickens and coats the vegetables evenly, about 1 minute.
- Step 5: Return the crispy tofu to the wok, add 2 chopped green onions, and toss to coat; cook for 1 minute until heated through and flavors meld.
- Step 6: Garnish with 1 tbsp sesame seeds and serve immediately with rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Glazed Tofu with Crisp Vegetables take to make?
Total time is about 30 minutes (10 min prep + 20 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-Soy Glazed Tofu with Crisp Vegetables?
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-Soy Glazed Tofu with Crisp Vegetables?
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-Soy Glazed Tofu with Crisp Vegetables 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-Soy Glazed Tofu with Crisp Vegetables 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Absolutely wonderful.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
