Pan-Seared Tofu Stir-Fry with Ginger-Sesame Sauce
A quick vegan stir-fry featuring crispy tofu cubes tossed in a fragrant ginger and sesame sauce with colorful vegetables. This asian-inspired vegan ready in about 30 minutes blends broccoli florets, medium red bell pepper, sliced, medium carrot, julienned 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 280 calories and feeds 4, 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.
Ingredients
- 400 g firm tofu, pressed and cut into 1-inch cubes
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 stalks green onions, sliced
- 1 tbsp fresh ginger, grated
- 2 garlic clove, minced
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 400 g firm tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Step 3: Meanwhile, whisk together 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 4: Return tofu to the skillet with vegetables. Pour the sauce over and stir well. Cook for 2-3 minutes until the sauce thickens and coats everything evenly.
- Step 5: Remove from heat and sprinkle 3 sliced green onions and 1 tbsp sesame seeds over the stir-fry before serving.
Frequently asked questions
How long does Pan-Seared Tofu Stir-Fry with Ginger-Sesame Sauce take to make?
Total time is about 30 minutes (15 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-Seared Tofu Stir-Fry with Ginger-Sesame 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-Seared Tofu Stir-Fry with Ginger-Sesame 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-Seared Tofu Stir-Fry with Ginger-Sesame 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-Seared Tofu Stir-Fry with Ginger-Sesame Sauce 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.
