Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 pairs pressed and cubed extra firm tofu, sesame oil, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spring Vegetable Stir-Fry with Tofu and Ginger-Soy Sauce?

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 sesame oil from drying out.

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.

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