Soy-Ginger Tofu and Vegetable Stir-Fry
Crispy tofu and colorful vegetables in a savory-sweet soy-ginger sauce, ready in 20 minutes. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs ounces, pressed and cubed firm tofu, broccoli florets, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 ounces, pressed and cubed firm tofu
- 2 cups broccoli florets
- 1 cup, trimmed snap peas
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves, minced garlic
- 1 teaspoon, grated fresh ginger
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/4 cup, chopped scallions
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 14 ounces cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides; remove and set aside.
- Step 2: Add remaining 1 tablespoon vegetable oil to skillet. Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets and 1 cup trimmed snap peas, stir-frying for 3 minutes until crisp-tender.
- Step 4: Whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/4 cup water in a small bowl. Pour into skillet and add 2 tablespoons cornstarch, stirring until sauce thickens (about 1 minute).
- Step 5: Return 14 ounces cooked tofu to skillet, stirring to coat. Cook for 2 more minutes. Garnish with 1/4 cup chopped scallions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Tofu and Vegetable Stir-Fry 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 Tofu and Vegetable Stir-Fry?
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 broccoli florets from drying out.
Can I substitute ingredients in Soy-Ginger Tofu and Vegetable Stir-Fry?
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 Tofu and Vegetable Stir-Fry 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 Tofu and Vegetable Stir-Fry vegetarian?
Yes — this recipe is tagged 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Simple and delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
