Ginger Tofu
Tofu never tasted this good. This ginger tofu is bold, saucy, crispy, and zesty — perfect for weeknights or meal prep. Vegan, easy to make, and totally satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Pan Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup water
- 1 tsp cornstarch (for thickening)
- 1 tbsp oil (avocado or sesame)
- 1 cup bell peppers, sliced
- 1/2 cup green onions
- 1 cup snap peas
Instructions
- Drain tofu, wrap in a towel, and press with a heavy object for 15–20 minutes. Cube into bite-sized pieces.
- In a bowl, toss tofu cubes with soy sauce, sesame oil, and cornstarch. Let sit for at least 10 minutes.
- Heat 1 tbsp oil in a skillet over medium-high. Add tofu and cook for 8–10 minutes until golden and crispy. (Air fry at 400°F for 12 minutes, shaking halfway.)
- Whisk all sauce ingredients in a small bowl. Pour into pan with tofu and stir until thickened and glossy (2–3 minutes).
- Add bell peppers, snap peas, or veggies of choice. Sauté 3–5 minutes until just tender.
Notes
Store in fridge up to 5 days. Reheat in skillet or microwave with splash of water. Freeze sauce separately if batching. Try variations like sriracha for heat, lime juice for citrus, or tamari for gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 0mg
Keywords: ginger tofu, vegan, plant-based, stir-fry, easy tofu recipe