Stir-Fried Tofu with Ginger and Scallion Sauce
Firm tofu cubes stir-fried until golden and tossed in a vibrant ginger and scallion sauce that brightens every bite. This asian-inspired vegan ready in about 27 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp vegetable oil
- 2 tbsp, finely grated fresh ginger
- 4 stalks, thinly sliced scallions
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp (optional) red chili flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
- Step 2: Add 14 oz firm tofu cubes (pressed and cut into 1-inch pieces) in a single layer and cook without stirring for 5 minutes until the bottom is golden and crisp.
- Step 3: Flip tofu cubes carefully and cook for another 4 minutes until all sides are golden brown; then transfer tofu to a plate.
- Step 4: In the same skillet, reduce heat to medium and add 2 tbsp finely grated fresh ginger and 4 thinly sliced scallions; sauté for 1 minute until fragrant.
- Step 5: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and 1/4 tsp red chili flakes if using; cook for 30 seconds until the sauce thickens slightly.
- Step 6: Return the tofu to the skillet and gently toss to coat evenly with the ginger-scallion sauce; cook for 1 minute to heat through before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger and Scallion Sauce take to make?
Total time is about 27 minutes (15 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 Sauce?
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 Sauce?
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 Sauce 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 Sauce 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.
What others are saying
- ★★★★★
This is now my go-to vegan dinner! The tofu stayed crisp and the sauce was addictive.
- ★★★★★
Loved it! The ginger and scallion sauce made the tofu shine without overpowering.
- ★★★★☆
The sauce was slightly bland, but the ginger and scallion balance was perfect.
