Stir-Fried Firm Tofu with Ginger-Garlic Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry with firm tofu and a zesty ginger-garlic sauce. This Asian-inspired stir-fry recipe (vegetarian, gluten free option), ready in about 30 minutes, pairs firm tofu, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cubed firm tofu
3 tbsp vegetable oil
1 tbsp grated fresh ginger
3 cloves minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 stalks sliced scallions
1 medium, julienned red bell pepper
1 tbsp toasted sesame seeds
1/4 tsp black pepper

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Instructions

Step 1: Press 14 oz firm tofu to remove excess moisture and cut into 1-inch cubes.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Step 3: Add the tofu cubes and stir-fry for 6-7 minutes, turning occasionally until all sides are golden and crispy.
Step 4: Remove tofu and set aside. In the same skillet, add 1 tbsp grated fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until aromatic.
Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey, cooking for 1 minute until the sauce thickens slightly.
Step 6: Add 1 julienned red bell pepper and 2 sliced scallions, stir-frying for 2 minutes until tender-crisp.
Step 7: Return tofu to the skillet, toss gently with the sauce and vegetables. Season with 1/4 tsp black pepper.
Step 8: Sprinkle 1 tbsp toasted sesame seeds over the top and serve immediately with steamed rice.