Soy and Ginger Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Crisp tofu and colorful vegetables coated in a savory soy-ginger glaze, stir-fried to perfection. This Asian recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs extra-firm tofu, soy sauce, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 extra-firm tofu
• 3 tbsp soy sauce
• 1 tbsp ginger
• 2 cloves garlic
• 1 tbsp sesame oil
• 1 cup broccoli
• 1/2 cup bell peppers
• 1/2 cup carrots
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp green onions

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 extra-firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tsp cornstarch to coat evenly.
2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu and cook for 5 minutes until golden brown on all sides, then remove and set aside.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp grated ginger to the skillet. Cook for 1 minute until fragrant, stirring constantly. Add 1/2 cup broccoli florets, 1/2 cup sliced bell peppers, and 1/2 cup julienned carrots. Stir-fry for 4 minutes until vegetables are crisp-tender.
4. Step 4: Whisk 3 tbsp soy sauce with 2 tbsp water. Pour over vegetables and simmer for 2 minutes until sauce thickens. Return tofu to the skillet and stir to coat. Cook for 2 more minutes. Garnish with 2 tbsp chopped green onions before serving.