Sautéed Tofu and Vegetable Stir Fry with Ginger-Soy Sauce

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

Vibrant vegetables and firm tofu stir-fried in a fragrant ginger-soy sauce for a healthy and satisfying vegan dish. This asian fusion-inspired vegan (high protein) ready in about 30 minutes blends soy sauce, grated fresh ginger, minced garlic cloves 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

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed tofu and sauté for 5-7 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Cook for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the skillet and add 3 tbsp soy sauce. Toss everything together and cook for another 2 minutes until sauce evenly coats all ingredients.
  5. Step 5: Remove from heat and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.

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, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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