Stir-Fried Tofu with Garlic and Ginger in Soy Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful vegetarian stir-fry featuring crispy tofu cubes tossed in a savory garlic-ginger soy glaze. This Asian-inspired game-day recipe, ready in about 27 minutes, pairs extra firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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: 12 min Serves 3 Asian cuisine 250 cal/serving

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Ingredients

14 oz block, drained and pressed extra firm tofu
3 tbsp cornstarch
3 tbsp vegetable oil
4 cloves, minced garlic cloves
1 tbsp, minced fresh ginger
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 stalks, sliced green onions

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Instructions

Step 1: Cut 14 oz extra firm tofu into 1-inch cubes and toss gently in 3 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook for 3-4 minutes without moving until the bottoms are golden and crisp, then flip and cook another 3 minutes until all sides are crispy. Remove tofu to a plate.
Step 3: Reduce heat to medium, add 4 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet. Sauté for 1 minute until fragrant but not browned.
Step 4: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Cook for 2 minutes until the sauce thickens and becomes glossy.
Step 5: Return the tofu to the skillet and toss gently to coat in the sauce. Sprinkle 2 sliced green onions on top before serving.