Ginger-Soy Marinated Tofu with Stir-Fried Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Crisp tofu cubes marinated in a ginger-soy blend and stir-fried with colorful vegetables for a satisfying vegan meal packed with flavor and texture. This Korean recipe (vegan, gluten free option), ready in about 40 minutes, pairs firm tofu, pressed and cubed, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 firm tofu, pressed and cubed
• 3 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 3 tbsp vegetable oil
• 2 cloves minced garlic
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1/2 cup julienned carrots
• 2 sliced scallions
• 1 tsp toasted sesame seeds

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Instructions

1. Step 1: In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Add 14 oz pressed and cubed firm tofu and marinate for at least 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade (reserve marinade) and fry tofu cubes for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil and sauté 2 cloves minced garlic for 30 seconds until fragrant. Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1/2 cup julienned carrots. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to the skillet, pour in the reserved marinade, and toss everything together. Cook for an additional 2 minutes until the sauce thickens and coats the tofu and vegetables.
5. Step 5: Remove from heat and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving.