Sautéed Ginger-Garlic Tofu with Spicy Sesame Sauce

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-seared tofu cubes tossed in a vibrant, spicy sesame sauce with fresh ginger and garlic for a satisfying vegan stir-fry. This Asian Fusion-inspired vegan recipe, ready in about 35 minutes, pairs extra firm tofu, cornstarch, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 20 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra firm tofu
3 tbsp cornstarch
2 tbsp sesame oil
1 tbsp, finely grated fresh ginger
3 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp sriracha sauce
1 tbsp toasted sesame seeds
2 stalks, sliced thin green onions
2 tbsp water

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Instructions

Step 1: Press a 14 oz block of extra firm tofu for at least 20 minutes, then cut into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
Step 2: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side, turning carefully, until all sides are golden and crisp.
Step 3: Remove tofu from skillet and set aside. Lower heat to medium, then add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tsp sriracha sauce, and 2 tbsp water. Cook for 2-3 minutes until the sauce thickens and coats the pan.
Step 5: Return tofu to the skillet and toss gently to coat in the spicy sesame sauce. Cook for 1 more minute to warm through.
Step 6: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.