Ginger-Soy Tofu Stir-Fry with Crisp Vegetables
A vibrant Asian-inspired stir-fry featuring crispy tofu and colorful vegetables in a savory ginger-soy sauce, ready in 20 minutes for a light yet satisfying meal. 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 320 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 1, thinly sliced red bell pepper
- 1 cup, florets broccoli
- 1 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 cup water
- 1 tbsp mixed with 2 tbsp water cornstarch
Instructions
- Step 1: Toss cubed tofu (14 oz) with 2 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and crispy. Remove and set aside.
- Step 2: Add 1 tbsp vegetable oil to skillet. Sauté 3 minced garlic cloves and 1 minced tbsp fresh ginger for 30 seconds until fragrant.
- Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snap peas to skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl. Pour sauce into skillet with 1/4 cup water, then stir in cornstarch-water mixture. Cook for 1-2 minutes until sauce thickens and coats vegetables.
- Step 5: Return crispy tofu to skillet and toss to coat in sauce. Cook for 1 minute to heat through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Tofu Stir-Fry with Crisp Vegetables take to make?
Total time is about 35 minutes (20 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 Tofu Stir-Fry with Crisp 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Ginger-Soy Tofu Stir-Fry with Crisp 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 Tofu Stir-Fry with Crisp 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 Tofu Stir-Fry with Crisp Vegetables 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The flavors in this ginger-soy are incredible.
