Quick Sesame-Ginger Stir-Fry with Tofu
A vibrant, flavorful stir-fry featuring crispy tofu and fresh vegetables in a savory-sweet sesame-ginger sauce, ready in under 30 minutes. This chinese-inspired asian (vegan) ready in about 30 minutes pairs 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 250 calories and feeds 4, 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
- 1 block (14 oz), pressed and cubed (1 inch) firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 cups broccoli florets
- 1, sliced (1 cup) red bell pepper
- 1 medium, julienned (1 cup) carrot
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 tablespoon sesame oil to make the sauce.
- Step 2: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add 1 inch cubed pressed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
- Step 3: In the same skillet, add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, and stir-fry for 30 seconds until fragrant. Add 2 cups broccoli florets, 1 cup sliced red bell pepper, and 1 cup julienned carrot. Cook for 5-6 minutes until vegetables are crisp-tender.
- Step 4: Return the tofu to the skillet, pour in the sauce, and toss to coat. Cook for 2 more minutes until heated through and the sauce has thickened. Garnish with 1 tablespoon sesame seeds before serving.
Frequently asked questions
How long does Quick Sesame-Ginger Stir-Fry with Tofu 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 Quick Sesame-Ginger Stir-Fry with Tofu?
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 firm tofu from drying out.
Can I substitute ingredients in Quick Sesame-Ginger Stir-Fry with Tofu?
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 Sesame-Ginger Stir-Fry with Tofu 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 Quick Sesame-Ginger Stir-Fry with Tofu 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.
What others are saying
- ★★★★★
I've tried many asian recipes and this is hands down the best.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
