Stir-Fried Tofu with Garlic Ginger Sauce
A vibrant vegan stir-fry featuring firm tofu cubes tossed in a savory garlic ginger sauce with crisp vegetables. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 sliced into thin strips red bell pepper
- 1 cup trimmed snap peas
- 2 chopped green onions
- 1 tsp sesame oil
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 non-stick skillet or wok over medium-high heat. Add tofu and cook for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until aromatic.
- Step 4: Add 1 sliced red bell pepper and 1 cup snap peas, stir-frying for 3-4 minutes until vegetables are crisp-tender.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Pour the sauce into the skillet and stir to coat the vegetables.
- Step 6: Return the tofu to the skillet and toss gently to combine. Cook for 2 more minutes until sauce thickens slightly.
- Step 7: Remove from heat, drizzle 1 tsp sesame oil, and garnish with 2 chopped green onions before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic Ginger Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Tofu with Garlic Ginger Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic 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 with Garlic Ginger 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 Ginger 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.
What others are saying
- ★★★★★
Amazingly tasty vegan dish! The tofu stayed crispy and the sauce clung beautifully.
- ★★★★★
This is now my go-to tofu recipe. The sauce balances garlic and ginger perfectly.
- ★★★★★
Perfect for weeknights, my family loved the garlic ginger sauce! So quick and flavorful.
