Ginger-Soy Glazed Tofu with Stir-Fried Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick vegan meal with crispy tofu glazed in a savory ginger-soy sauce, served over steamed rice for a protein-packed dinner. This asian-inspired asian (vegetarian) ready in about 35 minutes pairs pressed and cubed firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 3.9 (13 ratings) Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 14 oz pressed and cubed tofu on a plate and sprinkle with 2 tbsp cornstarch, gently tossing to coat all sides.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering; add cornstarch-coated tofu and cook for 3-4 minutes per side until golden brown and crispy, then set aside.
  3. Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, and stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey to the skillet, stirring to combine; then add 1/2 cup broccoli florets, 1 sliced red bell pepper, and 1/2 cup snap peas.
  5. Step 5: Stir-fry vegetables for 4-5 minutes until crisp-tender, adding 1/4 cup water to create a light sauce; return crispy tofu to the skillet and toss to coat.
  6. Step 6: Cook for 2 more minutes until sauce thickens and coats tofu and vegetables; serve over 1/2 cup cooked white rice.

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Frequently asked questions

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

Total time is about 35 minutes (15 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 Stir-Fried Veggies?

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 Stir-Fried Veggies?

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 Stir-Fried Veggies 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-Soy Glazed Tofu with Stir-Fried Veggies 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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