Stir-Fried Asian Tofu with Ginger and Scallions
Firm tofu stir-fried with fresh ginger, scallions, and a savory soy sauce glaze for a quick Asian-inspired meal. This asian-inspired vegan (vegan) ready in about 25 minutes pairs vegetable oil, minced fresh ginger, stalks, sliced thin scallions 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.
Ingredients
- 14 oz block, drained and cut into 1-inch cubes firm tofu
- 2 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 3 stalks, sliced thin scallions
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp honey
- 1/4 tsp (optional) red pepper flakes
- 1 tsp for garnish sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add 14 oz firm tofu cut into 1-inch cubes and cook without stirring for 4-5 minutes until the bottoms are golden and crisp.
- Step 2: Carefully flip the tofu cubes and cook for another 3-4 minutes until all sides are golden brown and crispy. Remove tofu from pan and set aside.
- Step 3: Reduce heat to medium and add 1 tbsp minced fresh ginger and 3 sliced scallions to the pan. Sauté for 1 minute until fragrant.
- Step 4: Stir in 3 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp honey, and 1/4 tsp red pepper flakes (if using). Cook the sauce for 2 minutes until slightly thickened and bubbling.
- Step 5: Return the tofu to the pan and toss gently to coat with the sauce. Cook for another 1 minute to heat through.
- Step 6: Remove from heat, sprinkle 1 tsp sesame seeds over the tofu, and serve immediately with steamed rice or noodles.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Asian Tofu 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 Stir-Fried Asian Tofu 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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Asian Tofu 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 Stir-Fried Asian Tofu with Ginger and Scallions 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 Stir-Fried Asian Tofu 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.
