Tofu and Vegetable Stir-Fry with Ginger

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

A vibrant mix of colorful vegetables and crispy tofu, stir-fried in a ginger-infused sauce for a quick weeknight dinner. This Asian-inspired vegetarian recipe (gluten-free), ready in about 30 minutes, pairs firm tofu, soy sauce, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 14 oz cubed tofu with 2 tbsp soy sauce and 1 tbsp cornstarch; toss to coat evenly.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Push tofu to one side of the skillet. Add 1 cup broccoli, 1 red bell pepper, and 1 cup mushrooms to the skillet. Cook for 3 minutes until vegetables are crisp-tender.
  4. Step 4: Add 2 cloves minced garlic and 1 tbsp minced fresh ginger to the skillet, stir for 30 seconds until fragrant.
  5. Step 5: Pour in 1/4 cup water and stir to combine. Cook for 2 more minutes until the sauce thickens slightly and coats the vegetables.

Frequently asked questions

How long does Tofu and Vegetable Stir-Fry with 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 Tofu and Vegetable Stir-Fry with 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 firm tofu from drying out.

Can I substitute ingredients in Tofu and Vegetable Stir-Fry with 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 Tofu and Vegetable Stir-Fry with Ginger 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 Tofu and Vegetable Stir-Fry with Ginger 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.

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