Stir-Fried Tofu with Ginger and Scallion

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

Crisp-edged tofu cubes tossed with fragrant ginger and scallion in a light savory sauce, perfect for a quick vegetarian dinner. This asian-inspired vegan ready in about 22 minutes pairs firm tofu, vegetable oil, fresh ginger 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: 12 min Serves 3 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook undisturbed for 4 minutes until the bottoms are golden and crisp.
  2. Step 2: Flip tofu cubes gently and cook for another 3 minutes until all sides are golden.
  3. Step 3: Push tofu to the side of the skillet and add 1 tbsp finely minced fresh ginger and 3 sliced scallions, sautéing together for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp low sodium soy sauce, 1 tsp sesame oil, and 1/2 tsp sugar. Toss everything to coat tofu evenly and cook for 1-2 minutes more until sauce thickens slightly and clings to tofu.
  5. Step 5: Remove from heat and serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Scallion take to make?

Total time is about 22 minutes (10 min prep + 12 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 Scallion?

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 Scallion?

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 Scallion 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 Scallion 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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