Spicy Stir-Fried Tofu with Ginger and Soy

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

Crispy tofu cubes stir-fried with fresh ginger, garlic, and a spicy soy glaze for a satisfying vegan main dish. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, pressed and cubed, vegetable oil, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 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: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra-firm tofu and cook undisturbed for 4-5 minutes until golden and crisp on one side.
  2. Step 2: Flip tofu cubes and cook for another 3 minutes until all sides are golden brown and crispy.
  3. Step 3: Push tofu to one side of the skillet and add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the empty space. Sauté for 1 minute until fragrant, stirring frequently to prevent burning.
  4. Step 4: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sriracha sauce in a small bowl, then pour the sauce over the tofu and aromatics. Toss everything together and cook for 2 more minutes until the sauce thickens slightly and coats the tofu.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving over steamed rice or noodles.

Frequently asked questions

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

Total time is about 25 minutes (10 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 Spicy Stir-Fried Tofu with Ginger and Soy?

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 vegetable oil from drying out.

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

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 Spicy Stir-Fried Tofu with Ginger and Soy for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spicy Stir-Fried Tofu with Ginger and Soy 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.

Related recipes