Soy-Ginger Glazed Tofu with Stir-Fried Vegetables
Crispy baked tofu coated in a sweet-savory soy-ginger glaze, paired with colorful vegetables stir-fried in a fragrant garlic-herb oil. This asian (gluten-free) ready in about 40 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, 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 oz firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp ginger
- 2 cloves garlic
- 1 tbsp sesame oil
- 2 cups broccoli
- 1 cup carrots
- 1 cup snap peas
- 3 stalks green onions
- 1 tsp cornstarch
Instructions
- Step 1: Preheat oven to 400°F. Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Toss with 1 tsp cornstarch and bake for 20 minutes until golden and crisp.
- Step 2: While tofu bakes, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves in a bowl. Set aside.
- Step 3: Heat 1 tbsp sesame oil in a wok over high heat. Add 2 cups broccoli, 1 cup sliced carrots, and 1 cup snap peas, stir-frying for 4-5 minutes until crisp-tender. Add 3 chopped green onions and 2 tbsp soy-ginger sauce, cooking for 2 more minutes until vegetables are glossy. Add baked tofu and toss to coat evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Glazed Tofu with Stir-Fried Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Soy-Ginger Glazed Tofu with Stir-Fried Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Soy-Ginger Glazed Tofu with Stir-Fried Vegetables?
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 Soy-Ginger Glazed Tofu with Stir-Fried Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Soy-Ginger Glazed Tofu with Stir-Fried Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
