Soy-Ginger Stir-Fried Vegetables with Tofu

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

A vibrant stir-fry featuring crispy tofu and seasonal vegetables in a fragrant soy-ginger sauce, ready in 25 minutes. This Chinese-inspired vegetarian recipe (vegan), ready in about 25 minutes, pairs firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, 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: 15 min Cook: 10 min Serves 2 Chinese cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth.
  2. Step 2: Heat a large skillet over medium-high heat. Add 14 oz cubed pressed tofu and cook for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides.
  3. Step 3: Push tofu to one side of the skillet, add 2 cups broccoli florets, 1 cup julienned carrots, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender. Pour sauce mixture over vegetables, stir until sauce thickens and coats everything, then combine with tofu and serve immediately.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Vegetables with Tofu?

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 Vegetables with Tofu?

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 Vegetables with Tofu for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegetables with Tofu vegan?

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

What others are saying

Related recipes