Quick Ginger-Soy Stir-Fry with Tofu and Vegetables

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

A fast, savory stir-fry with crispy tofu and crisp vegetables in a flavorful ginger-soy sauce. This asian (vegetarian, high-protein) ready in about 25 minutes pairs pressed and cubed extra-firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tsp sesame oil. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 14 oz cubed pressed tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Remove tofu and set aside. Add 2 cups broccoli florets, 1 sliced bell pepper, and 1 cup julienned carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Return tofu to the skillet. Stir in the sauce mixture and cook for 1 minute until slightly thickened.
  5. Step 5: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water, then add to the skillet. Cook for 1 more minute until sauce coats vegetables and tofu evenly.

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Frequently asked questions

How long does Quick Ginger-Soy Stir-Fry with Tofu and Vegetables take to make?

Total time is about 25 minutes (10 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 Quick Ginger-Soy Stir-Fry with Tofu and 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 soy sauce from drying out.

Can I substitute ingredients in Quick Ginger-Soy Stir-Fry with Tofu and 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 Quick Ginger-Soy Stir-Fry with Tofu and Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Quick Ginger-Soy Stir-Fry with Tofu and Vegetables vegetarian?

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

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