Tofu and Vegetable Stir-Fry with Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vibrant stir-fried tofu and seasonal vegetables coated in a savory-sweet ginger sauce, ready in under 20 minutes. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 30 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 320 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.

★ 3.9 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 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 until shimmering.
  2. Step 2: Add 14 oz cubed pressed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Push tofu to one side of the skillet and add 2 cups broccoli florets, 1 cup sliced bell peppers, and 1 cup julienned carrots. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp minced ginger, and 2 minced garlic cloves.
  5. Step 5: Pour sauce over vegetables and tofu, stirring to coat. Cook for 2-3 minutes until sauce thickens and glazes the ingredients.

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Frequently asked questions

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

Total time is about 30 minutes (15 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 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 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 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.

Is Tofu and Vegetable Stir-Fry with Ginger Sauce 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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