Stir-Fried Tofu with Ginger Sesame Sauce

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden cubes of tofu stir-fried with crisp vegetables and tossed in a fragrant ginger sesame sauce for a satisfying vegan meal. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs firm tofu, sesame oil, and fresh ginger for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 Fusion cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz firm tofu, pressed and cut into 1-inch cubes
2 tbsp sesame oil
1 tbsp fresh ginger, finely grated
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey or maple syrup
2 stalks scallions, sliced
1 medium red bell pepper, julienned
1 cup snap peas, trimmed
1 tbsp toasted sesame seeds

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
Step 2: Add remaining 1 tbsp sesame oil to the skillet. Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
Step 3: Add 1 medium julienned red bell pepper and 1 cup trimmed snap peas, stir-frying for 3-4 minutes until vegetables are tender-crisp.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey or maple syrup. Pour the sauce into the skillet and toss to coat vegetables.
Step 5: Return the tofu to the skillet and gently toss everything together over medium heat for 2 minutes until heated through and sauce thickens slightly.
Step 6: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced scallions before serving.