Stir-Fried Tofu with Ginger and Scallion Oil
Golden cubes of tofu stir-fried and finished with a fragrant ginger and scallion oil that infuses the dish with vibrant Asian flavors. This asian-inspired vegetarian (vegan) ready in about 22 minutes pairs divided vegetable oil, minced fresh ginger, stalks, thinly sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp, divided vegetable oil
- 1 tbsp, minced fresh ginger
- 3 stalks, thinly sliced scallions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
- Step 2: Add 14 oz firm tofu cubes and cook without stirring for 4 minutes until the bottoms are golden and crispy, then gently flip and cook another 3-4 minutes until all sides are golden.
- Step 3: Remove tofu to a plate and wipe the skillet clean with a paper towel.
- Step 4: Lower heat to medium and add 1 tbsp vegetable oil, 1 tbsp minced fresh ginger, and 3 thinly sliced scallions to the skillet; cook for 1-2 minutes until fragrant and scallions soften.
- Step 5: Stir in 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another 30 seconds to combine.
- Step 6: Return tofu to the skillet and gently toss to coat cubes evenly with the ginger and scallion oil.
- Step 7: Serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger and Scallion Oil 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 Oil?
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 divided vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger and Scallion Oil?
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 Oil 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 Oil 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.
