Tofu and Vegetable Stir-Fry with Ginger-Soy Sauce
A vibrant, protein-packed stir-fry featuring crispy tofu and crisp-tender vegetables in a savory ginger-soy glaze. This asian-inspired vegetarian (high-protein, gluten-free) ready in about 30 minutes blends 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 420 calories and feeds 2, 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.
Ingredients
- 14 oz firm tofu
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 medium carrot
- 1 cup snap peas
- 3 cloves garlic
- 1 tbsp fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup water
- 1 tbsp cornstarch
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press tofu for 15 minutes, then cut into 1-inch cubes. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook 4-5 minutes per side until golden brown; set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to skillet. Stir-fry minced garlic and grated ginger for 30 seconds until fragrant. Add broccoli, carrots, and snap peas; stir-fry 3-4 minutes until crisp-tender.
- Step 3: Whisk soy sauce, rice vinegar, sesame oil, water, and cornstarch in a small bowl. Pour sauce over vegetables, return tofu to skillet, and cook 1-2 minutes until sauce thickens and coats ingredients.
Frequently asked questions
How long does Tofu and Vegetable Stir-Fry with Ginger-Soy 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-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-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-Soy Sauce 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 Tofu and Vegetable Stir-Fry with Ginger-Soy Sauce high-protein?
Yes — this recipe is tagged high-protein, 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
- ★★★★★
My husband loved this stir-fry. It's so easy and the vegetables stayed crunchy.
- ★★★★★
This is my new go-to weeknight dinner! The ginger and soy sauce combo is perfect and the tofu turned out perfectly crispy.
- ★★★★☆
The dish was delicious but the tofu took longer to cook than the recipe said. Next time I'll start it earlier.
