Soy-Ginger Stir-Fried Tofu with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick one-pan meal featuring marinated tofu and crisp vegetables in a savory soy-ginger sauce, perfect for busy weeknights. This chinese-inspired one pot ready in about 35 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 280 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.

Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Mix with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp grated fresh ginger in a bowl. Marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated tofu and cook for 5 minutes until golden on all sides, then set aside.
  3. Step 3: Add 1 cup broccoli florets, 1 sliced bell pepper, and 1 cup julienned carrot to the skillet. Stir-fry for 3 minutes until crisp-tender.
  4. Step 4: Add 2 minced garlic cloves and stir for 30 seconds until fragrant.
  5. Step 5: Pour in 1/4 cup water and whisk 1 tbsp cornstarch with 1 tbsp water. Add the slurry to the skillet, then return tofu to the pan. Cook for 2 minutes until sauce thickens, then serve.

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Frequently asked questions

How long does Soy-Ginger Stir-Fried Tofu with Vegetables take to make?

Total time is about 35 minutes (20 min prep + 15 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 Stir-Fried Tofu with 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 Stir-Fried Tofu with 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 Stir-Fried Tofu with 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.

What goes well with Soy-Ginger Stir-Fried Tofu with Vegetables?

Chinese one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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