Tofu Stir-Fry with Ginger & Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, protein-packed stir-fry where tofu absorbs savory sauce while crunchy vegetables retain their bite—perfect for practicing 'I can't eat allergen' requests. This Asian-inspired vegetarian recipe, ready in about 27 minutes, pairs Firm tofu, Soy sauce, Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 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.

Prep: 15 min Cook: 12 min Serves 2 Asian cuisine 215 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 8 oz firm tofu between paper towels for 10 minutes to remove excess water, then cut into 1/2-inch cubes. Pat dry with additional paper towels until no moisture beads on surface.
  2. Step 2: Heat 1 tbsp soy sauce in a non-stick skillet over medium-high heat until shimmering. Add 1 tbsp minced ginger and stir for 30 seconds until fragrant and slightly golden around edges.
  3. Step 3: Add 8 oz pressed tofu cubes to the skillet and cook undisturbed for 3 minutes until edges turn golden brown. Flip carefully and cook another 3 minutes.
  4. Step 4: Add 1 cup frozen mixed vegetables and remaining 2 tbsp soy sauce. Stir-fry for 4-5 minutes until vegetables are crisp-tender and sauce thickens to coat the back of a spoon.

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