Ginger Soy Stir-Fried Tofu with Rainbow Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-rich stir-fry with crispy tofu and colorful vegetables in a fragrant ginger-soy sauce. This asian-inspired asian (vegetarian, gluten-free) ready in about 30 minutes pairs tablespoons cornstarch, tablespoons vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

★ 3.5 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 200 cal/serving
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Ingredients

Instructions

  1. Step 1: Place tofu cubes on a plate and sprinkle with 2 tablespoons cornstarch, tossing to coat evenly.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add coated tofu and cook for 5-6 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu and set aside.
  3. Step 3: Add 2 minced garlic cloves and 1 tablespoon minced ginger to the same skillet. Sauté for 30 seconds until fragrant, stirring constantly.
  4. Step 4: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1/2 cup sliced carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon sesame oil, and 2 tablespoons water. Pour sauce over vegetables and stir to coat.
  6. Step 6: Return tofu to the skillet and toss to coat in sauce. Cook for 1-2 minutes until heated through. Sprinkle with 2 sliced green onions and serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Stir-Fried Tofu with Rainbow 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 tablespoons cornstarch from drying out.

Can I substitute ingredients in Ginger Soy Stir-Fried Tofu with Rainbow 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 Stir-Fried Tofu with Rainbow 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 Stir-Fried Tofu with Rainbow 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.

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