Stir-Fried Tofu and Vegetables in Ginger-Soy Sauce
A quick stir fry with crispy tofu and colorful vegetables, tossed in a fragrant ginger-soy sauce perfect for a healthy weeknight meal. This asian-inspired vegan (vegan) ready in about 30 minutes blends cornstarch, vegetable oil, broccoli florets 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 320 calories and feeds 3, 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 block, drained and cubed extra firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium, sliced into thin strips red bell pepper
- 2 cups broccoli florets
- 1 large, julienned carrot
- 1 tbsp minced fresh ginger
- 3 minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 sliced, for garnish green onions
- 1 tsp, for garnish sesame seeds
Instructions
- Step 1: Toss 14 oz cubed extra firm tofu with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and fry tofu cubes for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves for 30 seconds until fragrant.
- Step 3: Add 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned large carrot to the skillet. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Step 4: Return crispy tofu to the skillet. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil. Stir well and cook for another 2 minutes until sauce thickens slightly and coats everything evenly.
- Step 5: Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetables in Ginger-Soy Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu and Vegetables in 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 Stir-Fried Tofu and Vegetables in 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 Stir-Fried Tofu and Vegetables in Ginger-Soy Sauce 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 Tofu and Vegetables in 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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