Tofu and Vegetable Stir-Fry with Ginger and Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and flavorful stir-fry featuring crispy tofu and crisp vegetables in a savory soy-ginger sauce, ready in under 30 minutes. This asian-inspired asian ready in about 35 minutes blends pressed and cubed firm tofu, vegetable oil, broccoli florets 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 217 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: 20 min Cook: 15 min Serves 4 Asian cuisine 217 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy.
  2. Step 2: Add 1 cup broccoli florets, 1 red bell pepper (thinly sliced), and 1 medium carrot (julienned) to the skillet. Stir-fry for 5 minutes until vegetables are crisp-tender.
  3. Step 3: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1/2 tsp sugar, 1/4 cup water, and 2 tbsp cornstarch. Pour the sauce over the vegetables and tofu, stirring constantly until the sauce thickens and coats the ingredients, about 2 minutes.
  4. Step 4: Serve immediately over 2 cups cooked rice.

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Frequently asked questions

How long does Tofu and Vegetable Stir-Fry with Ginger and Soy Sauce take to make?

Total time is about 35 minutes (20 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 Tofu and Vegetable Stir-Fry with Ginger and Soy Sauce?

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 Tofu and Vegetable Stir-Fry with Ginger and Soy Sauce?

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 and Soy Sauce 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.

What goes well with Tofu and Vegetable Stir-Fry with Ginger and Soy Sauce?

Asian asian 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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