Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce
A vibrant stir-fry featuring crisp spring vegetables and firm tofu, tossed in a savory ginger-soy sauce for a healthy vegan meal. This asian-inspired vegan (vegan) ready in about 30 minutes blends pressed and cubed extra firm tofu, sesame oil, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cubed extra firm tofu
- 2 tbsp sesame oil
- 1 tbsp, minced fresh ginger
- 3, minced garlic cloves
- 1 cup snap peas
- 2 cups, chopped baby bok choy
- 1 cup, julienned carrots
- 2, sliced green onions
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1/4 tsp red pepper flakes
- 1 tbsp, for garnish toasted sesame seeds
- 2 cups, for serving cooked jasmine rice
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes per side until golden brown and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
- Step 3: Add 1 cup snap peas, 2 cups chopped baby bok choy, and 1 cup julienned carrots. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
- Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1/4 tsp red pepper flakes.
- Step 5: Return the tofu to the skillet and pour the sauce over. Toss gently to coat everything evenly and cook for another 2 minutes until heated through.
- Step 6: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately over 2 cups cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce?
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 Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce 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 Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce 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.
