Stir-Fried Tofu with Ginger and Scallions in Soy-Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-tender tofu cubes stir-fried with fresh ginger and scallions, coated in a savory soy-garlic sauce for a quick, flavorful vegan meal. This chinese-inspired vegan ready in about 25 minutes pairs cornstarch, canola oil, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.5 (12 ratings) Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz firm tofu cubes in 2 tbsp cornstarch until evenly coated. Heat 3 tbsp canola oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Step 2: Add the tofu cubes in a single layer and fry without stirring for 3-4 minutes until the bottoms are golden and crisp. Flip and cook another 3 minutes until all sides are golden. Remove tofu and set aside.
  3. Step 3: Lower heat to medium, add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant but not browned.
  4. Step 4: Return tofu to the skillet, add 4 sliced scallions, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes if using. Stir-fry for 2 minutes until tofu is glossy and sauce thickens slightly.
  5. Step 5: Drizzle 1 tsp sesame oil over the tofu, toss gently, and remove from heat. Serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Scallions in Soy-Garlic Sauce take to make?

Total time is about 25 minutes (10 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 Scallions in Soy-Garlic 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 cornstarch from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger and Scallions in Soy-Garlic 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 Scallions in Soy-Garlic 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.

What goes well with Stir-Fried Tofu with Ginger and Scallions in Soy-Garlic Sauce?

Chinese vegan 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.

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