Savory Ginger-Scallion Tofu Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crisp tofu cubes bathed in a fragrant ginger-scallion sauce, perfect with steamed rice. This Chinese-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs firm tofu, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 firm tofu
• 2 tbsp vegetable oil
• 1 tbsp grated fresh ginger
• 4 stalks thinly sliced green onions
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water
• 2 cups cooked white rice

Instructions

1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Pat dry with paper towels.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crisp. Transfer to a plate.
3. Step 3: In the same skillet, add 1 tbsp grated fresh ginger and 4 thinly sliced green onions. Sauté for 1 minute until fragrant. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water in a small bowl.
4. Step 4: Return tofu to the skillet, pour in the sauce mixture, and toss to coat. Cook for 2-3 minutes until sauce thickens and coats the tofu. Serve immediately over 2 cups cooked white rice.