Savory Ginger-Scallion Tofu Stir-Fry

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 vegetarian recipe (gluten-free), ready in about 35 minutes, pairs firm tofu, vegetable oil, and fresh ginger for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.