Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Scallions

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

Golden pan-fried tofu cubes coated in a savory ginger-soy glaze topped with toasted sesame seeds and thinly sliced scallions. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz block of extra-firm tofu to remove excess water, then cut into 1-inch cubes and toss gently with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, then add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crisp; transfer to a plate.
  3. Step 3: Reduce heat to medium and add 1 tbsp minced fresh ginger and 2 minced garlic cloves to the pan, sautéing for 30 seconds until fragrant.
  4. Step 4: Stir in 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 3 tbsp water; simmer for 2-3 minutes until the sauce thickens slightly.
  5. Step 5: Return tofu to the skillet and gently toss to coat with the ginger-soy glaze, cooking for an additional 1-2 minutes.
  6. Step 6: Remove from heat, drizzle 1 tsp sesame oil over the tofu, and garnish with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Scallions 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 with Ginger-Soy Glaze and Sesame Scallions?

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 cornstarch from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Scallions?

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-Soy Glaze and Sesame Scallions 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 with Ginger-Soy Glaze and Sesame Scallions vegan?

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

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