Stir-Fried Tofu and Vegetables with Ginger
A quick, protein-packed stir-fry with crispy tofu and crisp vegetables, seasoned with fresh ginger and garlic. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs soy sauce, rice vinegar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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. 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, pressed and cut into 1/2-inch cubes firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic
- 2 cups broccoli florets
- 1, sliced into thin strips red bell pepper
- 1 cup snap peas
Instructions
- Step 1: In a bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch. Add the tofu cubes and toss to coat. Set aside for 5 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Step 4: Push the vegetables to the sides of the skillet and add the coated tofu cubes to the center. Cook for 3-4 minutes, turning occasionally, until the tofu is golden and crispy on the edges.
- Step 5: Combine the vegetables and tofu, stirring to coat with the sauce. Cook for 1 more minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetables with Ginger 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 Stir-Fried Tofu and Vegetables with Ginger?
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 soy sauce from drying out.
Can I substitute ingredients in Stir-Fried Tofu and Vegetables with Ginger?
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 with Ginger 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 Stir-Fried Tofu and Vegetables with Ginger vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
