Tofu Stir-Fry with Soy and Ginger

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crispy baked tofu cubes mingle with crisp vegetables in a savory soy-ginger sauce, delivering a quick high-protein vegetarian meal. This Asian-inspired high-protein recipe (vegetarian), ready in about 35 minutes, pairs extra-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 280 calories and feeds 4, 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.

Ingredients

• 14 oz, pressed and cubed extra-firm tofu
• 3 tbsp soy sauce
• 1 tbsp, grated fresh ginger
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cups broccoli florets
• 1 cup, thinly sliced carrots

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 14 oz pressed tofu cubes with 1 tbsp sesame oil and 1/2 tsp salt, then bake for 20 minutes until golden and crispy.
2. Step 2: While tofu bakes, whisk 3 tbsp soy sauce, 1 tbsp grated ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl.
3. Step 3: Heat a large skillet over medium-high. Add 2 cups broccoli florets and 1 cup sliced carrots, stir-frying for 5 minutes until crisp-tender. Add baked tofu and sauce, cooking for 3-4 minutes until the sauce thickens and coats the vegetables.