Ginger-Soy Marinated Tofu with Stir-Fried Vegetables

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

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.

Prep: 20 min Cook: 20 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 40 minutes (20 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 Marinated Tofu with 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 firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Ginger-Soy Marinated Tofu with 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 Marinated Tofu with Stir-Fried Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Marinated Tofu with Stir-Fried Vegetables vegan?

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

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