Quick Stir-Fried Tofu with Ginger and Scallion
A light and easy vegan stir-fry featuring crispy tofu cubes tossed in a fragrant ginger scallion sauce. This asian-inspired vegan (vegan) ready in about 20 minutes pairs vegetable oil, finely grated fresh ginger, stalks, thinly sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 14 oz, drained and cut into 1-inch cubes firm tofu
- 2 tbsp vegetable oil
- 1 tbsp, finely grated fresh ginger
- 3 stalks, thinly sliced scallions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook without stirring for 4 minutes until one side is golden and crispy. Flip and cook another 3 minutes until all sides are golden.
- Step 2: Reduce heat to medium, add 1 tbsp finely grated fresh ginger and 3 thinly sliced scallion stalks. Stir-fry for 1 minute until fragrant.
- Step 3: Pour in 2 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, and sprinkle 1/4 tsp black pepper. Toss gently to coat the tofu evenly and cook for another 2 minutes until sauce thickens slightly and coats the tofu.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Stir-Fried Tofu with Ginger and Scallion take to make?
Total time is about 20 minutes (10 min prep + 10 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 Stir-Fried Tofu with Ginger and Scallion?
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 vegetable oil from drying out.
Can I substitute ingredients in Quick Stir-Fried Tofu with Ginger and Scallion?
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 Stir-Fried Tofu with Ginger and Scallion 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 Quick Stir-Fried Tofu with Ginger and Scallion 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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