Stir-Fried Tofu with Ginger and Garlic Soy Glaze
A vibrant vegan stir-fry featuring crispy tofu cubes tossed in a savory ginger-garlic soy glaze with crisp vegetables. This asian-inspired vegan (vegan, gluten free option) ready in about 30 minutes pairs firm tofu, ginger, minced, garlic cloves, minced 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.
Ingredients
- 14 oz firm tofu
- 2 tbsp ginger, minced
- 3 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 medium green bell pepper, sliced
- 1 large carrot, julienned
- 3 scallions, sliced
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/4 cup water
Instructions
- Step 1: Press 14 oz firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and pan-fry for 4-5 minutes per side until golden and crispy on all sides, then transfer to a plate.
- Step 3: In the same skillet, add 2 tbsp sesame oil, 2 tbsp minced ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant but not burnt.
- Step 4: Add 1 sliced green bell pepper, 1 large julienned carrot, and 3 sliced scallions to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 5: Pour in 3 tbsp soy sauce and 1/4 cup water, stirring to combine. Return the crispy tofu to the skillet and toss everything together. Cook for 2 more minutes until the sauce thickens and coats the tofu and vegetables evenly.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger and Garlic Soy Glaze 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 Garlic Soy Glaze?
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 Soy Glaze?
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 Soy Glaze 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 Garlic Soy Glaze vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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