Pan-Fried Tofu with Ginger-Soy Stir Fry Vegetables

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

Crisp-edged pan-fried tofu combined with vibrant vegetables tossed in a savory ginger-soy sauce for a quick vegan stir fry. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, for frying canola oil, sesame oil 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 cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press and slice 14 oz extra-firm tofu into 1/2-inch slabs. Toss the tofu pieces gently with 3 tbsp cornstarch in a bowl to evenly coat.
  2. Step 2: Heat 2 tbsp canola oil in a large non-stick skillet over medium-high heat. Add tofu slabs and pan-fry for 4-5 minutes per side until golden brown and crisp. Remove tofu and set aside.
  3. Step 3: In the same pan, add 1 tsp sesame oil, 1 tbsp minced fresh ginger, and 2 minced garlic cloves. Sauté for 1 minute until fragrant.
  4. Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir fry for 5-6 minutes until vegetables are tender-crisp.
  5. Step 5: Stir together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp maple syrup, then pour over vegetables and toss to coat evenly.
  6. Step 6: Return tofu to the pan and gently toss everything together for 1-2 minutes to warm through. Serve garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds.

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Frequently asked questions

How long does Pan-Fried Tofu with Ginger-Soy Stir Fry Vegetables 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 Stir Fry Vegetables?

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 Stir Fry Vegetables?

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 Stir Fry Vegetables 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 Stir Fry Vegetables 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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