Stir-Fried Tofu with Soy-Ginger Glaze
A quick, umami-rich dish featuring crispy tofu and a savory-sweet soy glaze. This asian-inspired vegan (vegetarian, gluten-free) ready in about 27 minutes pairs block (14 oz), cubed tofu, head, florets broccoli, medium, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.
Ingredients
- 1 block (14 oz), cubed tofu
- 1 head, florets broccoli
- 1 medium, sliced bell pepper
- 3 tbsp soy sauce
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tsp sesame seeds
Instructions
- Step 1: Press 14 oz tofu for 15 minutes to remove moisture, then cube into 1/2-inch pieces. Pat dry with paper towels.
- Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 1 tbsp grated ginger and 2 cloves minced garlic, sauté for 30 seconds until fragrant.
- Step 3: Add 1 head broccoli florets and 1 medium bell pepper, stir-fry for 3-4 minutes until tender-crisp.
- Step 4: Push vegetables to the side of the wok. Add tofu cubes and cook for 5 minutes until golden and crispy.
- Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp water. Pour over the tofu and vegetables, stir to coat. Cook for 2 minutes until sauce thickens.
- Step 6: Garnish with 1 tsp sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Soy-Ginger Glaze take to make?
Total time is about 27 minutes (15 min prep + 12 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 Soy-Ginger 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 block (14 oz), cubed tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Soy-Ginger 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 Soy-Ginger Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Soy-Ginger Glaze vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
