Soy-Ginger Stir-Fry with Tofu and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, gluten-free stir-fry with marinated tofu and crisp vegetables in a savory soy-ginger sauce, ready in 20 minutes. This asian-inspired asian (gluten-free, vegetarian) ready in about 30 minutes pairs ounces firm tofu, tablespoons soy sauce, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 3.6 (11 ratings) Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 300 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Press 14 ounces firm tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss tofu with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Let marinate for 10 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok over high heat until shimmering. Add marinated tofu and cook for 4-5 minutes, stirring occasionally, until golden brown on all sides. Remove tofu and set aside.
  3. Step 3: Add 3 minced garlic cloves and 1 tablespoon grated ginger to wok. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 2 cups mixed vegetables and stir-fry for 3-4 minutes until crisp-tender.
  5. Step 5: In a small bowl, whisk 1/2 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon cornstarch. Pour sauce into wok and bring to a simmer, stirring until thickened (about 1 minute).
  6. Step 6: Return tofu to wok, toss to coat, and cook for 1 more minute until sauce is glossy and heated through.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 30 minutes (15 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-Fry with Tofu and 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 ounces firm tofu from drying out.

Can I substitute ingredients in Soy-Ginger Stir-Fry with Tofu and 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-Fry with Tofu and Vegetables 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-Fry with Tofu and Vegetables gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian 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