Stir-Fried Tofu with Ginger Scallion Soy Glaze
Silky tofu cubes stir-fried crisp and coated with a savory ginger scallion soy glaze that delivers a punch of umami and freshness. This asian fusion-inspired vegan (vegan) ready in about 25 minutes pairs vegetable oil, finely grated 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 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, drained and cut into 1-inch cubes firm tofu
- 3 tbsp vegetable oil
- 1 tbsp, finely grated fresh ginger
- 3 stalks, thinly sliced scallions
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Press and drain a 14 oz block of firm tofu, then cut into 1-inch cubes.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, then add the tofu cubes and cook for 4-5 minutes on each side, turning carefully until each side is golden and crisp.
- Step 3: Remove tofu from the skillet and set aside on a plate.
- Step 4: Reduce heat to medium and add 1 tbsp finely grated fresh ginger and 3 thinly sliced scallions to the skillet; sauté for 1 minute until fragrant.
- Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using); cook for 2 minutes until the sauce thickens and coats the back of a spoon.
- Step 6: Return the tofu cubes to the skillet and gently toss to coat with the ginger scallion soy glaze, cooking for another 1 minute to warm through before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger Scallion Soy Glaze 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 Scallion Soy Glaze?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger Scallion Soy Glaze?
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 Scallion Soy Glaze 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 Scallion Soy Glaze 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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