Spicy Tofu Stir-Fry with Ginger and Scallions
Crispy tofu and crisp-tender vegetables in a spicy ginger-scallion sauce, served over fluffy brown rice for a quick vegan dinner. This asian-inspired vegan (vegan) ready in about 25 minutes pairs cornstarch, vegetable oil, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 14 oz, pressed and cut into 1/2-inch cubes firm tofu
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 1, thinly sliced red bell pepper
- 2 cups, florets broccoli
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha
- 1/2 cup, cooked brown rice
- 2, sliced (for garnish) green onions
Instructions
- Step 1: Pat tofu cubes dry, then toss with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, add tofu, and cook for 5-7 minutes, flipping occasionally, until golden and crispy on all sides.
- Step 2: Remove tofu and set aside. Add 1 tbsp sesame oil to the skillet, then stir in 3 minced garlic cloves and 1 tbsp minced ginger; cook for 30 seconds until fragrant.
- Step 3: Add 1 sliced red bell pepper and 2 cups broccoli florets to the skillet, stir-frying for 3-4 minutes until vegetables are crisp-tender.
- Step 4: Whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sriracha in a small bowl, then pour over vegetables and stir to coat.
- Step 5: Return crispy tofu to the skillet, toss to coat in sauce, and cook for 1 minute. Serve immediately over 1/2 cup cooked brown rice, garnished with 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Ginger and Scallions 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 Tofu Stir-Fry with Ginger and Scallions?
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 cornstarch from drying out.
Can I substitute ingredients in Spicy Tofu Stir-Fry with Ginger and Scallions?
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 Tofu Stir-Fry with Ginger and Scallions 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 Spicy Tofu Stir-Fry with Ginger and Scallions 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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
