Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir fry featuring crisp vegetables and tofu tossed in a savory ginger-soy glaze. This asian fusion-inspired vegan (vegan) ready in about 30 minutes blends extra-firm tofu, pressed and cubed, broccoli florets, medium red bell pepper, sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok 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 crisp. Remove tofu and set aside.
  2. Step 2: In the same wok, add 1 tbsp grated fresh ginger and 3 minced garlic cloves, stirring for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot, stir-frying for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the wok, then pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Toss everything together for 2 minutes until sauce thickens slightly and coats ingredients.
  5. Step 5: Remove from heat, garnish with 3 chopped green onions and 1 tsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Tofu and Vegetable Stir Fry with Ginger Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Sauce 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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