Speedy Ginger-Soy Stir-Fry with Tofu
A vibrant, protein-packed stir-fry that comes together in under 30 minutes, featuring firm tofu and crisp vegetables in a zesty ginger-soy sauce. This asian-inspired quick meals (vegetarian, gluten-free) ready in about 30 minutes pairs Firm tofu, Broccoli florets, Snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 oz Firm tofu
- 2 cups Broccoli florets
- 1 cup Snap peas
- 1 Red bell pepper
- 3 cloves, minced Garlic
- 1 tbsp, minced Fresh ginger
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Sesame oil
- 1 tsp Cornstarch
- 2 tbsp Cooking oil
- 3 cups Cooked rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp cornstarch until smooth; set aside.
- Step 2: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 4-5 minutes per side until golden brown; remove and set aside.
- Step 3: Add 2 cups broccoli florets, 1 cup snap peas, and 1 sliced red bell pepper to the skillet. Stir-fry for 3 minutes until crisp-tender.
- Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 5: Return the tofu to the skillet, pour in the sauce mixture, and stir to coat. Cook for 2-3 minutes until the sauce thickens and coats the vegetables and tofu.
- Step 6: Serve over 3 cups cooked rice.
Frequently asked questions
How long does Speedy Ginger-Soy Stir-Fry with Tofu 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 Speedy Ginger-Soy Stir-Fry 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 Speedy Ginger-Soy Stir-Fry 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 Speedy Ginger-Soy Stir-Fry with Tofu 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 Speedy Ginger-Soy Stir-Fry with Tofu vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free 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.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
