Vegan Tofu Stir-Fry with Ginger and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked tofu and vegetables in a savory ginger-garlic sauce, perfect for a light yet flavorful meal. This asian (vegan) ready in about 25 minutes pairs soy sauce, rice vinegar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 block pressed and cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch; set aside to marinate for 10 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and 1-inch minced fresh ginger, stir-frying for 30 seconds until fragrant and golden.
  3. Step 3: Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1/2 cup snap peas to the skillet; stir-fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Add marinated tofu to the skillet and cook for 5 minutes, stirring occasionally, until tofu is golden and sauce thickens.

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Frequently asked questions

How long does Vegan Tofu Stir-Fry with Ginger and Garlic take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Tofu Stir-Fry with Ginger and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Vegan Tofu Stir-Fry with Ginger and Garlic?

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 Vegan Tofu Stir-Fry with Ginger and Garlic 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 Vegan Tofu Stir-Fry with Ginger and Garlic vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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