Stir-Fried Tofu and Vegetables with Soy-Ginger Sauce
A quick, flavorful stir-fry with crispy tofu and crisp vegetables in a savory soy-ginger sauce, ready in under 30 minutes for busy weeknights. This asian-inspired quick meals (vegetarian, gluten-free) ready in about 35 minutes blends pressed and cubed firm tofu, 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 240 calories and feeds 4, 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, pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1, sliced red bell pepper
- 1 cup snap peas
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
Instructions
- Step 1: In a small bowl, whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water to make sauce.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5-6 minutes until golden brown on all sides. Remove tofu and set aside.
- Step 3: Add minced garlic and 1 tbsp minced ginger to the skillet, stir-frying for 30 seconds until fragrant. Add 1 cup broccoli, 1 sliced red bell pepper, and 1 cup snap peas. Cook for 5-6 minutes until vegetables are crisp-tender.
- Step 4: Return tofu to skillet. Pour in sauce and stir until thickened and coating ingredients, about 2 minutes. Stir in 1 tbsp sesame oil and serve immediately.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetables with Soy-Ginger Sauce take to make?
Total time is about 35 minutes (15 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 with Soy-Ginger 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 with Soy-Ginger 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 Soy-Ginger 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 Soy-Ginger Sauce vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So easy and tasty. I made it for dinner and everyone loved it!
- ★★★★★
This is now a staple! The tofu was crispy and the sauce was spot on.
- ★★★★★
Quick and delicious. My kids even ate the veggies. Perfect for weeknights.
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