Soy-Ginger Glazed Korean Tofu Stir Fry

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant vegetarian stir fry featuring firm tofu and crisp vegetables tossed in a savory soy-ginger sauce. This Korean recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 ounces firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 cloves minced garlic
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 2 cups broccoli florets
• 1 cup sliced red bell pepper
• 1 cup julienned carrots
• 3 stalks, sliced green onions
• 1 tablespoon toasted sesame seeds
• 1 teaspoon honey
• 1 teaspoon cornstarch
• 2 tablespoons water

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 ounces firm tofu to remove excess water, then cut into 1-inch cubes.
2. Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: In a small bowl, whisk 3 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 teaspoon honey, 1 teaspoon cornstarch, and 2 tablespoons water until smooth.
4. Step 4: In the same skillet, add 2 tablespoons sesame oil and sauté 2 cups broccoli florets, 1 cup sliced red bell pepper, and 1 cup julienned carrots for 5 minutes until tender-crisp.
5. Step 5: Return tofu to the skillet, pour the soy-ginger sauce over, and cook for 2-3 minutes, stirring gently, until the sauce thickens and coats the tofu and vegetables.
6. Step 6: Remove from heat and garnish with 3 sliced green onions and 1 tablespoon toasted sesame seeds before serving.