Soy-Ginger Stir-Fried Tofu with Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed stir-fry with crispy pan-seared tofu and crisp-tender vegetables in a savory-sweet soy-ginger sauce, ready in 20 minutes. This asian-inspired vegetarian (vegan, high protein) ready in about 35 minutes pairs block (14 oz) firm tofu, broccoli florets, carrots 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.

★ 3.5 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu for 10 minutes to remove excess water, then cut into 1-inch cubes. Toss tofu cubes with 1 tsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy, then transfer to a plate.
  3. Step 3: Add 1 tbsp vegetable oil to the skillet, then stir-fry 1 cup sliced carrots and 1.5 cups broccoli florets for 5 minutes until crisp-tender, adding a splash of water if needed to steam.
  4. Step 4: While vegetables cook, mince 2 garlic cloves and 1 tbsp fresh ginger. Add to the skillet with 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil; stir for 1 minute until fragrant.
  5. Step 5: Return tofu to the skillet, add 1/4 cup water, and toss to coat everything in the sauce. Cook for 2 minutes until sauce thickens and coats the tofu and vegetables, stirring gently to avoid breaking tofu.

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Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Veggies?

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 block (14 oz) firm tofu from drying out.

Can I substitute ingredients in Soy-Ginger Stir-Fried Tofu with Veggies?

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 Veggies 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 Stir-Fried Tofu with Veggies vegan?

Yes — this recipe is tagged vegan, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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