Stir-Fried Tofu with Ginger-Soy Sauce and Mixed Vegetables

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

Crisp tofu and colorful vegetables tossed in a tangy ginger-soy sauce for a fast, flavorful meal. This asian-inspired vegetarian ready in about 25 minutes blends pressed and cubed firm tofu, soy sauce, rice vinegar 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 300 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp minced ginger to make the sauce.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5 minutes until golden on all sides, then set aside.
  3. Step 3: Add 2 cups mixed vegetables (broccoli, bell peppers, carrots), cut into small pieces, to the skillet and stir-fry for 4 minutes until crisp-tender.
  4. Step 4: Return the tofu to the skillet, pour in the sauce, and toss to coat. Cook for 2 more minutes until heated through.
  5. Step 5: Sprinkle with 1/4 cup sliced green onions and serve immediately.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger-Soy Sauce and Mixed Vegetables 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-Soy Sauce and Mixed Vegetables?

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-Soy Sauce and Mixed Vegetables?

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 Sauce and Mixed Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sauce and Mixed Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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