Stir-Fried Tofu with Garlic and Ginger in Chili Sauce
A flavorful vegetarian stir-fry with crispy tofu cubes, fresh garlic and ginger, and a spicy chili sauce that brings heat and depth. This asian-inspired vegetarian (vegan) ready in about 25 minutes blends cornstarch, vegetable oil, minced fresh garlic cloves 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, drained and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 4 cloves, minced fresh garlic cloves
- 1 tbsp, minced fresh ginger
- 3 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tsp brown sugar
- 2 stalks, sliced green onions
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Pat dry 14 oz firm tofu and toss gently with 3 tbsp cornstarch until each cube is coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
- Step 2: In the same pan, add 1 tbsp vegetable oil and sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant but not browned.
- Step 3: Stir in 3 tbsp soy sauce, 1 tbsp chili garlic sauce, and 1 tsp brown sugar. Cook for 1 minute until sauce thickens slightly.
- Step 4: Return tofu to the pan and toss gently to coat with sauce. Cook for an additional 2 minutes to heat through.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic and Ginger in Chili Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 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 with Garlic and Ginger in Chili 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 with Garlic and Ginger in Chili 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 with Garlic and Ginger in Chili 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 with Garlic and Ginger in Chili 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.
