Pan-Fried Tofu with Ginger-Soy Glaze and Stir-Fried Vegetables

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Crispy pan-fried tofu is coated in a savory ginger-soy glaze and served with colorful stir-fried vegetables for a balanced vegan meal. This Asian Fusion-inspired vegan recipe, ready in about 30 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 290 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, pressed and cut into 1/2-inch cubes firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tbsp, minced fresh ginger
• 1/4 cup, low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2, minced garlic cloves
• 1 medium, sliced into thin strips red bell pepper
• 1 cup, trimmed snap peas
• 1 large, julienned carrot
• 2, sliced green onions
• 1 tsp, toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 14 oz pressed firm tofu cubes with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
3. Step 3: Add tofu cubes in a single layer and fry for 3-4 minutes on each side until golden and crispy; transfer cooked tofu to a plate.
4. Step 4: In the same skillet, add 1 tbsp vegetable oil and sauté 1 tbsp minced fresh ginger and 2 minced garlic cloves for 30 seconds until fragrant.
5. Step 5: Stir in 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup; cook for 1 minute until the sauce thickens slightly.
6. Step 6: Return tofu to the skillet and toss to coat with the ginger-soy glaze; remove tofu and keep warm.
7. Step 7: In a separate wok or large skillet, stir-fry 1 sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot over high heat with 1 tbsp vegetable oil for 4-5 minutes until vegetables are crisp-tender.
8. Step 8: Plate the stir-fried vegetables, top with the glazed tofu, sprinkle with 2 sliced green onions and 1 tsp toasted sesame seeds, and serve immediately.