Pan-Fried Tofu with Ginger and Soy Glaze
Crispy tofu cubes coated in a savory-sweet glaze with fresh ginger, ready in under 20 minutes. This asian-inspired vegetarian ready in about 35 minutes pairs soy sauce, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 1 tsp, for garnish sesame seeds
Instructions
- Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
- Step 2: Whisk soy sauce, rice vinegar, sugar, cornstarch, and 1/4 cup water in a small bowl.
- Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat until shimmering.
- Step 4: Add tofu cubes in a single layer and cook without moving for 3-4 minutes until golden on one side.
- Step 5: Flip and cook for another 3-4 minutes until golden on all sides.
- Step 6: Remove tofu and set aside. Add remaining 1 tbsp vegetable oil to skillet, then add 1 tbsp minced ginger and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
- Step 7: Pour sauce mixture over tofu, stirring for 2-3 minutes until thickened and coating tofu.
- Step 8: Garnish with sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Tofu with Ginger and Soy Glaze take to make?
Total time is about 35 minutes (20 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 with Ginger and 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 soy sauce from drying out.
Can I substitute ingredients in Pan-Fried Tofu with Ginger and 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 with Ginger and Soy Glaze 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.
What goes well with Pan-Fried Tofu with Ginger and Soy Glaze?
Asian vegetarian 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
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
