Velvet Tofu Stir-Fry with Ginger-Soy Glaze
Silky tofu slices simmered in a savory-sweet glaze with crisp vegetables, creating a restaurant-quality vegan dish in under 30 minutes. This asian-inspired vegetarian (vegan) ready in about 32 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 14 oz firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 3 medium, thinly sliced scallions
- 1 cup matchstick-cut carrots
- 1 cup thinly sliced bell peppers
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch thick slices. Pat dry thoroughly.
- Step 2: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth.
- Step 3: Heat 1 tsp sesame oil in a wok or large skillet over medium-high heat. Add 1 cup matchstick carrots and 1 cup sliced bell peppers, stir-frying for 3 minutes until crisp-tender. Push vegetables to the sides, add tofu slices, and cook undisturbed for 2 minutes until golden on one side.
- Step 4: Pour glaze mixture over tofu and vegetables, stirring constantly until sauce thickens and coats everything (about 1 minute). Stir in 3 thinly sliced scallions, then remove from heat immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvet Tofu Stir-Fry with Ginger-Soy Glaze take to make?
Total time is about 32 minutes (20 min prep + 12 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 Velvet Tofu Stir-Fry with Ginger-Soy Glaze?
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 firm tofu from drying out.
Can I substitute ingredients in Velvet Tofu Stir-Fry with Ginger-Soy Glaze?
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 Velvet Tofu Stir-Fry with Ginger-Soy Glaze 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 Velvet Tofu Stir-Fry with Ginger-Soy Glaze 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
