Pan-Fried Tofu Stir Fry with Ginger-Garlic Soy Glaze
Crisp pan-fried tofu tossed in a savory ginger-garlic soy glaze alongside colorful bell peppers and snap peas for a quick vegetarian stir fry. This asian fusion-inspired vegan (vegetarian) ready in about 30 minutes pairs canola oil, medium (1 cup) red bell pepper, sliced, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 (1 block) extra firm tofu, drained and pressed
- 3 tbsp canola oil
- 1 medium (1 cup) red bell pepper, sliced
- 1 cup snap peas
- 1 tbsp fresh ginger, minced
- 3 cloves garlic cloves, minced
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 stalks green onions, sliced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 14 oz extra firm tofu into 1-inch cubes. Heat 2 tbsp canola oil in a large non-stick skillet over medium-high heat. Add tofu cubes and pan-fry for 8-10 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp canola oil, 1 cup sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 3: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
- Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil.
- Step 5: Return tofu to the skillet and pour the soy glaze over the tofu and vegetables. Toss gently and cook for 2 more minutes until the sauce thickens and coats everything evenly.
- Step 6: Remove from heat and garnish with 2 sliced green onions before serving with steamed rice or noodles.
Frequently asked questions
How long does Pan-Fried Tofu Stir Fry with Ginger-Garlic Soy Glaze 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 Pan-Fried Tofu Stir Fry with Ginger-Garlic Soy Glaze?
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 canola oil from drying out.
Can I substitute ingredients in Pan-Fried Tofu Stir Fry with Ginger-Garlic Soy Glaze?
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 Pan-Fried Tofu Stir Fry with Ginger-Garlic Soy Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Fried Tofu Stir Fry with Ginger-Garlic Soy Glaze 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.
