Pan-Fried Tofu with Ginger and Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu cubes coated in a savory soy-ginger glaze, ideal for a quick Asian-inspired meal. This asian (gluten-free) ready in about 35 minutes blends tablespoons vegetable oil, tablespoon minced fresh ginger, tablespoons soy sauce 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 320 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.

Prep: 20 min Cook: 15 min Serves 2 Asian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add tofu cubes in a single layer and cook for 5-6 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: Add 1 tablespoon minced fresh ginger to skillet and cook 30 seconds until fragrant. Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1/4 cup water, and 1/2 teaspoon cornstarch. Simmer until sauce thickens slightly, then return tofu to skillet and toss to coat. Cook 2-3 minutes more, then sprinkle with 2 sliced green onions.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Fried Tofu with Ginger and Soy Sauce take to make?

Total time is about 35 minutes (20 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 Pan-Fried Tofu with Ginger and 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 Pan-Fried Tofu with Ginger and 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 Pan-Fried Tofu with Ginger and 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 Pan-Fried Tofu with Ginger and Soy Sauce gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes