Stir-Fried Tofu with Ginger and Seasonal Asian Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry combining firm tofu with fresh ginger and a medley of crunchy seasonal vegetables, tossed in a savory soy sauce glaze. This asian-inspired vegan ready in about 30 minutes pairs block, pressed and cubed firm tofu, finely grated fresh ginger, medium, julienned carrot 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed firm tofu and cook for 4-5 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same wok, add 2 minced garlic cloves and 1 tbsp finely grated fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 julienned medium carrot, 1 cup trimmed snow peas, and 1 small sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the wok and pour in 3 tbsp soy sauce and 1 tbsp sesame oil. Toss everything together for 2 minutes so the sauce coats the tofu and vegetables evenly.
  5. Step 5: Remove from heat, sprinkle 2 sliced green onions, 1 tsp toasted sesame seeds, and 1/4 tsp black pepper on top before serving hot.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Seasonal Asian Vegetables 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 Seasonal Asian Vegetables?

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 finely grated fresh ginger from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger and Seasonal Asian Vegetables?

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 Seasonal Asian Vegetables 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 Seasonal Asian Vegetables?

Asian 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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