Stir-Fried Tofu with Garlic and Ginger in Soy Sauce

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 developed and reviewed.

Firm tofu cubes stir-fried with fresh garlic, ginger, and scallions in a savory soy sauce glaze for a quick plant-based meal. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, drained and pressed, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, drained and pressed
3 tbsp cornstarch
3 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
3 stalks scallions, sliced
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tbsp water

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Instructions

Step 1: Cut 14 oz firm tofu into 1-inch cubes and toss gently with 3 tbsp cornstarch until each piece is lightly coated.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Step 3: Add the tofu cubes in a single layer and cook for 3-4 minutes without stirring until the bottoms are golden and crispy.
Step 4: Flip the tofu and cook for another 3 minutes until all sides are golden and crisp; then remove tofu from skillet and set aside.
Step 5: Reduce heat to medium, add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, sauté for 30 seconds until fragrant.
Step 6: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tbsp water; cook for 1-2 minutes until sauce thickens slightly.
Step 7: Return tofu to the skillet and toss with the sauce and 3 sliced scallions for 1 minute until tofu is evenly glazed and heated through.