Stir-Fried Regional Tofu with Ginger and Garlic
A quick stir-fry featuring firm tofu tossed with fresh ginger, garlic, and seasonal regional vegetables in a savory soy glaze. This asian-inspired vegan (vegan) ready in about 25 minutes pairs broccoli florets, medium red bell pepper, thinly sliced, large carrot, julienned 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 firm tofu, pressed and cut into 1-inch cubes
- 2 cups broccoli florets
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook for 4-5 minutes, turning occasionally, until golden brown on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 medium thinly sliced red bell pepper, and 1 large julienned carrot; stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Return tofu to skillet and add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil; toss everything together and cook for an additional 2 minutes until sauce thickens slightly and coats tofu and vegetables.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Regional Tofu with Ginger and Garlic 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 Regional Tofu with Ginger and Garlic?
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 broccoli florets from drying out.
Can I substitute ingredients in Stir-Fried Regional Tofu with Ginger and Garlic?
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 Regional Tofu with Ginger and Garlic 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 Regional Tofu with Ginger and Garlic 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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