Stir-Fried Tofu with Ginger-Soy Sauce and Scallions

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

A simple stir-fry showcasing crispy tofu tossed in a ginger-soy sauce that layers fresh and bold flavors with every bite. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, pressed and cubed, vegetable oil, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 Fusion cuisine 250 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 and cubed firm tofu in a single layer. Cook for 4-5 minutes without stirring until the bottom is golden and crisp.
  2. Step 2: Flip tofu cubes and cook an additional 4 minutes until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 2 tbsp minced fresh ginger and 3 minced garlic cloves. Sauté for 30 seconds until fragrant, stirring constantly.
  4. Step 4: Stir in 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes. Cook for 2 minutes until the sauce thickens slightly.
  5. Step 5: Return tofu to the skillet and toss to coat evenly with the ginger-soy sauce. Remove from heat and sprinkle 2 sliced scallions and 1 tsp sesame seeds over the top before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger-Soy Sauce and Scallions 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-Soy Sauce 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 firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger-Soy Sauce 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 Sauce 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.

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

Asian Fusion 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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