Pan-Fried Tofu with Ginger Scallion Sauce

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

Crisp tofu cubes tossed in a savory ginger-scallion sauce, ready in 35 minutes for a vegetarian main course. This chinese-inspired asian (vegetarian) ready in about 35 minutes pairs firm tofu, cornstarch, vegetable oil 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Chinese cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat pressed tofu cubes dry, then toss with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 4-5 minutes per side until golden brown.
  3. Step 3: In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tbsp grated ginger until sugar dissolves.
  4. Step 4: Add white parts of 3 sliced green onions to the skillet and cook for 1 minute. Pour in the sauce mixture and bring to a simmer.
  5. Step 5: Add cooked tofu and 1 cup fresh spinach to the skillet. Toss until spinach wilts and sauce thickens, about 2 minutes.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Scallion Sauce?

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 firm tofu from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Ginger Scallion 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 Scallion Sauce 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.

Is Pan-Fried Tofu with Ginger Scallion Sauce 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.

What others are saying

Related recipes