Ginger-Soy Stir-Fried Vegetables with Tofu
A vibrant stir-fry with crisp-tender vegetables and tofu in a fragrant ginger-soy glaze. This asian-inspired asian (gluten-free) ready in about 27 minutes pairs pressed and cubed firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 8 oz, pressed and cubed firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 2 cups (broccoli, bell peppers, snap peas) mixed vegetables
- 1 tbsp vegetable oil
- 1/4 cup water
- 1 tbsp (optional) sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced ginger, and 2 cloves garlic (minced) to make the sauce.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 8 oz cubed tofu and cook for 5 minutes until golden, stirring occasionally.
- Step 3: Add 2 cups mixed vegetables (broccoli, bell peppers, snap peas) and 1/4 cup water. Stir-fry for 5 minutes until vegetables are crisp-tender. Pour in the sauce mixture and cook for 2 more minutes until thickened and glossy. Sprinkle with 1 tbsp sesame seeds if desired.
Frequently asked questions
How long does Ginger-Soy Stir-Fried Vegetables with Tofu take to make?
Total time is about 27 minutes (15 min prep + 12 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 Vegetables with Tofu?
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 Stir-Fried Vegetables with Tofu?
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 Vegetables with Tofu 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 Stir-Fried Vegetables with Tofu gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a quick weeknight dinner. The tofu was perfectly seasoned and the vegetables stayed crisp.
- ★★★★★
Loved the simplicity and the vibrant flavors. My kids even ate the veggies without complaining!
- ★★★★★
This recipe is a hit with my family! The ginger and soy really complemented the veggies and tofu. Made it last night and had seconds.
