Stir-Fried Tofu with Garlic and Ginger Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Firm tofu cubes stir-fried until golden and tossed in a fragrant garlic-ginger sauce that delivers a punch of savory flavor. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 220 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes firm tofu
2 tbsp cornstarch
3 tbsp vegetable oil
4 cloves, minced fresh garlic
1 tbsp, minced fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 stalks, sliced thin scallions
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Toss 14 oz firm tofu cubes with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu cubes and fry without stirring for 3-4 minutes until the bottoms are golden and crispy.
Step 3: Flip tofu cubes carefully and cook for another 3 minutes until all sides are golden. Remove tofu from pan and set aside.
Step 4: Reduce heat to medium. Add 4 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet. Sauté for 30 seconds until fragrant.
Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Cook for 1-2 minutes until the sauce thickens and coats the pan.
Step 6: Return the tofu to the skillet, toss to coat evenly in the sauce. Sprinkle 2 sliced scallions and 1/4 tsp red pepper flakes over the tofu, stirring for 30 seconds to combine.
Step 7: Remove from heat and serve warm over steamed rice or noodles.