Ginger Tofu Stir-Fry with Sesame

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp-tender tofu and vegetables coated in a fragrant ginger-sesame sauce for a quick, flavorful meal. This Asian recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs 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 300 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 Asian cuisine 300 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp vegetable oil
3 cups (broccoli, bell peppers, carrots), cut into thin strips mixed vegetables
2 cloves, minced garlic
1 tbsp, minced fresh ginger
1 tbsp sesame oil
1/4 cup water
1 tsp lemon juice
1/4 cup, sliced scallions

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Instructions

Step 1: Combine 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch in a bowl. Add cubed tofu and toss to coat, letting sit for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add coated tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
Step 3: In the same skillet, add mixed vegetables, 2 minced garlic cloves, and 1 tbsp minced fresh ginger. Stir-fry for 5 minutes until vegetables are crisp-tender.
Step 4: Return tofu to skillet. Mix 1/4 cup water, 1 tbsp soy sauce, and 1 tsp lemon juice in a small bowl. Pour over tofu and vegetables, stirring to coat.
Step 5: Cook for 2 minutes until sauce thickens. Stir in 1 tbsp sesame oil and cook for 1 minute more.
Step 6: Garnish with 1/4 cup sliced scallions and serve immediately.