Quick Soy-Ginger Tofu Stir-Fry
Crunchy tofu and snap peas in a fragrant soy-ginger sauce, served over steamed rice for a 30-minute Asian-inspired dinner. This asian-inspired vegetarian (vegetarian, dairy-free) ready in about 30 minutes pairs block (14 oz) firm tofu, snap peas, cut into florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 block (14 oz) firm tofu
- 1 cup snap peas
- 1 cup, cut into florets broccoli
- 3 tbsp soy sauce
- 2 tbsp, grated ginger
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 cup, cooked rice
Instructions
- Step 1: Press tofu for 15 minutes, then cut into 1-inch cubes. Heat 1 tbsp sesame oil in a wok or skillet over medium-high heat. Add tofu and cook 5 minutes until golden, then remove.
- Step 2: In the same pan, add 1 tbsp oil, garlic, and snap peas. Stir-fry 3 minutes. Add broccoli, soy sauce, ginger, vinegar, and 1/4 cup water. Simmer 5 minutes until tender.
- Step 3: Return tofu to the pan, stir to coat, then serve over rice. Garnish with sesame seeds if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Soy-Ginger Tofu Stir-Fry 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 Soy-Ginger Tofu Stir-Fry?
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 block (14 oz) firm tofu from drying out.
Can I substitute ingredients in Quick Soy-Ginger Tofu Stir-Fry?
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 Soy-Ginger Tofu Stir-Fry 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 Soy-Ginger Tofu Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this quick are incredible.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
