Stir-Fried Tofu and Vegetables with Ginger-Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring crispy tofu and fresh vegetables tossed in a fragrant ginger-garlic sauce. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, broccoli florets 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 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu, cooking for 4-5 minutes, stirring occasionally until golden brown on all sides. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 large julienned carrot for 5 minutes until vegetables are tender-crisp.
  3. Step 3: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the vegetables, stir-frying for 30 seconds until fragrant.
  4. Step 4: Return tofu to the wok. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 tsp sesame oil. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
  5. Step 5: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu and Vegetables with Ginger-Garlic Sauce 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-Garlic Sauce?

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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Vegetables with Ginger-Garlic 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 with Ginger-Garlic Sauce 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-Garlic 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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