Ginger-Soy Tofu Stir-Fry with Crispy Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed stir-fry with tofu and seasonal vegetables in a tangy ginger-soy glaze, ready in under 30 minutes. This asian-inspired quick meals (vegetarian) ready in about 30 minutes pairs pressed and cubed firm tofu, vegetable oil, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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.

★ 4.1 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 345 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp cornstarch; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 14 oz cubed tofu and cook for 4-5 minutes until golden, then transfer to a plate.
  3. Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snap peas to the wok; stir-fry for 3 minutes until crisp-tender.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger; stir-fry for 1 minute until fragrant.
  5. Step 5: Pour in the sauce mixture (1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water) and stir until sauce thickens and coats vegetables, about 2 minutes.
  6. Step 6: Return tofu to wok, add 1/4 cup sliced green onions, and toss for 1 minute until heated through.
  7. Step 7: Serve immediately topped with 1/4 cup toasted cashews.

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Frequently asked questions

How long does Ginger-Soy Tofu Stir-Fry with Crispy 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 Tofu Stir-Fry with Crispy 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 Crispy 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 Crispy 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 Crispy 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.

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