Keto Tofu and Veggie Stir-Fry with Ginger-Soy Sauce
A flavorful, high-protein stir-fry featuring crispy tofu and crisp vegetables in a savory ginger-soy sauce, perfect for a low-carb, high-energy meal. This asian-inspired keto (keto, high protein) ready in about 30 minutes blends firm tofu, broccoli florets, red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 8 oz firm tofu
- 1 cup broccoli florets
- 1 red bell pepper
- 1 cup snap peas
- 2 tbsp coconut oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger
- 1 clove garlic
- 1 tsp honey
- 1 tsp sesame oil
- 1/4 cup green onions
- 1/4 tsp red pepper flakes
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp honey to make the stir-fry sauce; set aside.
- Step 2: Heat 2 tbsp coconut oil in a large skillet over medium-high heat; add 8 oz cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Remove tofu and set aside; add 1 cup broccoli florets, 1 thinly sliced red bell pepper, and 1 cup snap peas to the skillet with 1 tbsp coconut oil, stir-frying for 4-5 minutes until vegetables are crisp-tender and bright green.
- Step 4: Return tofu to skillet, pour in the prepared stir-fry sauce and 1 tsp sesame oil, toss to coat, and cook for 1-2 minutes until sauce thickens and coats vegetables; sprinkle with 1/4 cup chopped green onions and 1/4 tsp red pepper flakes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Keto Tofu and Veggie Stir-Fry with Ginger-Soy Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Keto Tofu and Veggie Stir-Fry with Ginger-Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Keto Tofu and Veggie Stir-Fry with Ginger-Soy Sauce?
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 Keto Tofu and Veggie Stir-Fry with Ginger-Soy Sauce 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 Keto Tofu and Veggie Stir-Fry with Ginger-Soy Sauce keto?
Yes — this recipe is tagged keto, high protein, 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
- ★★★★★
My whole family loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
