Ginger-Soy Glazed Tofu with Crispy Stir-Fried Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu glazed in a sweet-savory ginger-soy sauce, served over a vibrant medley of stir-fried vegetables. This asian-inspired vegetarian ready in about 45 minutes pairs block, pressed and cubed firm tofu, sesame oil, low-sodium soy sauce 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 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.

★ 3.6 (13 ratings) Prep: 20 min Cook: 25 min Serves 2 Asian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 14 oz cubed tofu with 1 tbsp sesame oil and 2 tsp cornstarch until evenly coated, then arrange on a parchment-lined baking sheet.
  2. Step 2: Bake for 20 minutes until golden and crispy, flipping halfway through, while preparing the sauce.
  3. Step 3: Whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tsp brown sugar in a small bowl.
  4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 cup sliced carrots and 2 cups broccoli florets, stir-frying for 5 minutes until crisp-tender.
  5. Step 5: Add 1 sliced red bell pepper and continue stir-frying for 3 minutes until vegetables are vibrant and slightly charred. Pour in the ginger-soy sauce and simmer for 2 minutes until thickened and glossy.
  6. Step 6: Add baked tofu to the skillet, tossing to coat evenly. Cook for 1 minute to heat through, then sprinkle with 3 sliced green onions before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Ginger-Soy Glazed Tofu with Crispy Stir-Fried Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 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 Crispy Stir-Fried 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 sesame oil from drying out.

Can I substitute ingredients in Ginger-Soy Glazed Tofu with Crispy Stir-Fried 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 Crispy Stir-Fried Vegetables 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.

What goes well with Ginger-Soy Glazed Tofu with Crispy Stir-Fried Vegetables?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes