Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Glaze

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

A vibrant medley of sautéed tofu and crisp vegetables tossed in a fragrant ginger soy glaze, perfect for a quick vegan dinner. This asian fusion-inspired vegan (vegan) ready in about 25 minutes pairs sesame oil, broccoli florets, large, julienned carrot 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, then add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Sauté vegetables for 4-5 minutes until tender-crisp.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 tsp red pepper flakes if using. Bring to a simmer.
  5. Step 5: Mix 1 tsp cornstarch dissolved in 2 tbsp water into the sauce, stirring until it thickens and coats the vegetables, about 1-2 minutes.
  6. Step 6: Return the tofu to the skillet, toss gently to combine and heat through for 1 minute. Garnish with 3 sliced green onions and 1 tsp sesame seeds before serving.

Frequently asked questions

How long does Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Glaze 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 Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Glaze?

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 sesame oil from drying out.

Can I substitute ingredients in Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Glaze?

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 Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Glaze 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 Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Glaze 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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