Korean-Inspired Tofu Stir-Fry with Sesame-Ginger Sauce
A vibrant vegan stir-fry featuring crispy baked tofu in a sweet-savory sauce, packed with crisp-tender broccoli and carrots for a restaurant-quality meal in 25 minutes. This asian-inspired vegan ready in about 40 minutes blends pressed and cubed firm tofu, cornstarch, avocado oil 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
- 14 oz, pressed and cubed firm tofu
- 2 tbsp cornstarch
- 1 tbsp avocado oil
- 1 cup, cut into florets broccoli
- 1 cup, thinly sliced carrots
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp, grated fresh ginger
- 1 clove, minced garlic
- 1 tsp sesame seeds
Instructions
- Step 1: Preheat oven to 425°F. Toss tofu cubes with cornstarch until evenly coated, then arrange on a parchment-lined baking sheet. Bake for 20 minutes, flipping once, until golden and crisp at edges.
- Step 2: Heat avocado oil in a large skillet over medium-high heat. Add broccoli and carrots; stir-fry for 5-6 minutes until crisp-tender and slightly charred.
- Step 3: Whisk soy sauce, rice vinegar, brown sugar, ginger, and garlic in a small bowl. Pour sauce over vegetables; cook for 2 minutes until thickened and glossy.
- Step 4: Add baked tofu to skillet, tossing gently to coat. Cook for 1 minute until heated through. Sprinkle with sesame seeds and serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Inspired Tofu Stir-Fry with Sesame-Ginger Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Korean-Inspired Tofu Stir-Fry with Sesame-Ginger 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 Korean-Inspired Tofu Stir-Fry with Sesame-Ginger 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 Korean-Inspired Tofu Stir-Fry with Sesame-Ginger 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.
What goes well with Korean-Inspired Tofu Stir-Fry with Sesame-Ginger Sauce?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
