Stir-Fried Tofu with Ginger, Scallions, and Soy-Garlic Sauce
Crisp-tender tofu stir-fried with fresh ginger and scallions, finished with a savory soy and garlic sauce for a quick vegetarian dish. This asian-inspired vegan (quick vegan) ready in about 25 minutes blends firm tofu, pressed and cubed, vegetable oil, fresh ginger, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, minced
- 3 cloves garlic cloves, minced
- 4 stalks scallions, sliced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1/4 tsp red pepper flakes
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu, cooking for 6-8 minutes, turning occasionally until all sides are golden and crisp.
- Step 2: Add 1 tbsp minced fresh ginger, 3 minced garlic cloves, and 4 sliced scallions to the pan. Stir-fry for 1-2 minutes until fragrant and scallions soften.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, 2 tbsp water, 1 tsp sesame oil, and 1/4 tsp red pepper flakes.
- Step 4: Pour the sauce into the skillet and cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the tofu evenly. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger, Scallions, and Soy-Garlic Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Ginger, Scallions, and Soy-Garlic Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu with Ginger, Scallions, and 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, Scallions, and 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.
Is Stir-Fried Tofu with Ginger, Scallions, and Soy-Garlic Sauce quick vegan?
Yes — this recipe is tagged quick vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
