Stir-Fried Tofu with Ginger and Classic Asian Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring crispy tofu, fresh ginger, and a medley of classic Asian vegetables tossed in a savory soy sauce glaze. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, divided canola oil, minced fresh ginger 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz drained and cubed extra firm tofu with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 4-5 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp canola oil to the skillet, then sauté 1 tbsp minced fresh ginger and 2 minced garlic cloves for 30 seconds until fragrant.
  4. Step 4: Add 1 1/2 cups broccoli florets, 1 thinly sliced carrot, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Return tofu to the skillet. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Cook for 2 minutes until sauce thickens and coats tofu and vegetables.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Classic Asian Vegetables 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 Ginger and Classic Asian Vegetables?

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 Ginger and Classic Asian Vegetables?

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 Ginger and Classic Asian Vegetables 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 Ginger and Classic Asian Vegetables 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.

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