Stir-Fried Tofu with Ginger and Garlic and Mixed Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed stir-fry with crispy tofu and seasonal vegetables in a fragrant ginger-garlic sauce. This asian ready in about 30 minutes pairs firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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: 20 min Cook: 10 min Serves 2 Asian cuisine 300 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 1 tbsp sesame oil in a wok over high heat until shimmering.
  3. Step 3: Add tofu cubes in a single layer and cook 4-5 minutes until golden on all sides, flipping once.
  4. Step 4: Remove tofu and set aside. Add 3 minced garlic cloves and 1 tbsp grated ginger to the wok, stir-frying for 30 seconds until fragrant.
  5. Step 5: Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup snow peas, stir-frying for 3 minutes until crisp-tender.
  6. Step 6: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch in a bowl, then pour over vegetables.
  7. Step 7: Return tofu to wok, toss to coat, and cook 2 more minutes until sauce thickens and coats vegetables.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Garlic and Mixed Vegetables take to make?

Total time is about 30 minutes (20 min prep + 10 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 Garlic and Mixed 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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger and Garlic and Mixed 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 Garlic and Mixed Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Stir-Fried Tofu with Ginger and Garlic and Mixed Vegetables?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes