Stir-Fried Tofu with Ginger, Scallions, and Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp tofu cubes stir-fried with fresh ginger and scallions, finished in a savory soy glaze for a quick and flavorful vegetarian dish. This asian-inspired vegan ready in about 25 minutes pairs extra-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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed extra-firm tofu cut into 1-inch cubes and cook without stirring for 4-5 minutes until bottoms are golden and crisp.
  2. Step 2: Flip tofu cubes and cook for an additional 3-4 minutes until all sides are golden and crispy.
  3. Step 3: Add 1 tbsp finely grated fresh ginger and 4 sliced scallions to the pan. Stir-fry for 1 minute until fragrant.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, and 1/4 tsp black pepper. Pour the sauce over the tofu and vegetables, stirring to coat. Cook for 2 minutes until the sauce thickens slightly and glazes the tofu.
  5. Step 5: Remove from heat and serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger, Scallions, and 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, Scallions, and 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 extra-firm tofu from drying out.

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

What goes well with Stir-Fried Tofu with Ginger, Scallions, and Soy Glaze?

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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