Stir-Fried Tofu with Vegetables and Ginger
Crisp vegetables and golden tofu stir-fried in a tangy, savory sauce for a satisfying vegetarian meal. This asian-inspired vegetarian ready in about 30 minutes pairs vegetable oil, minced ginger, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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), pressed and cut into 1/2-inch cubes firm tofu
- 2 tbsp vegetable oil
- 3 cups (bell peppers, broccoli, carrots, sliced) mixed vegetables
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1/4 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Step 2: Add the tofu cubes and stir-fry for 5-6 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Push tofu to one side of the skillet. Add 1 tbsp minced ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant.
- Step 4: Add 3 cups mixed vegetables and stir-fry for 4-5 minutes until crisp-tender. Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water in a small bowl, then pour over the vegetables. Stir constantly until the sauce thickens and coats the ingredients, about 1 minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Vegetables and Ginger 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 Vegetables and Ginger?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Vegetables and Ginger?
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 Vegetables and Ginger 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.
What goes well with Stir-Fried Tofu with Vegetables and Ginger?
Asian vegetarian 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.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
