Stir-Fried Tofu with Ginger Soy Glaze and Scallions

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

Crisp pan-fried tofu cubes tossed in a vibrant ginger soy glaze and garnished with fresh scallions for an easy vegan delight. This asian-inspired vegan ready in about 30 minutes pairs extra firm tofu, cornstarch, vegetable oil 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

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Instructions

  1. Step 1: Press a 14 oz block of extra firm tofu to remove excess moisture, then cut into 1-inch cubes and toss gently with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook without stirring for 4-5 minutes until the bottoms are golden and crisp.
  3. Step 3: Flip tofu cubes carefully and cook an additional 4-5 minutes until all sides are golden brown. Remove tofu from skillet and set aside.
  4. Step 4: Reduce heat to medium, add 1 tbsp finely grated fresh ginger and 2 minced garlic cloves to the skillet, sauté for 30 seconds until aromatic.
  5. Step 5: Stir in 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup; simmer for 2-3 minutes until the glaze thickens slightly.
  6. Step 6: Return tofu to the skillet and toss gently to coat with the ginger soy glaze.
  7. Step 7: Remove from heat and sprinkle 3 thinly sliced scallions and 1/4 tsp red pepper flakes over the tofu before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger Soy Glaze and Scallions 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 Soy Glaze and Scallions?

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 Soy Glaze and Scallions?

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 Soy Glaze and Scallions 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 Soy Glaze and Scallions 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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