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Vegetable stir fry with tofu served
Nutritious and tasty stir fry

Classic Ginger Soy Tofu Stir-Fry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Stir-frying relies on speed and intense heat ('wok hei' or 'breath of the wok') to give food that signature smoky flavor. The goal is to get a crust on the tofu while keeping the vegetables crisp-tender as the soy sauce steam permeates them.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Wok or Large Skillet
  • Paper Towels

Allergen Information

⚠️ Soy
⚠️ Wheat (check soy sauce)

Instructions

1 ✓

Wrap tofu in paper towels and press for 15 minutes to remove water. Cut into 1-inch cubes.

Tip: Removing water allows the tofu to act like a sponge for flavors and crisp up better.
2 ✓

Finely mince ginger and garlic.

3 ✓

Heat 2 tablespoons of oil in a wok until smoking. Add tofu and fry until golden brown on all sides. Remove and set aside.

Tip: Don't move it constantly! Let it sear for 1-2 minutes per side to trigger the Maillard reaction.
4 ✓

Add remaining oil, toss in ginger and garlic, followed by vegetables. Stir-fry vigorously for 3-4 minutes.

Tip: Keep food moving to get contact with the hot metal without burning.
5 ✓

Return tofu to wok, drizzle with soy sauce, and toss for 1 minute.

Tip: If you prefer a saucier dish, mix the cornstarch with a splash of water and add at the end.

Recipe FAQ

Why is my tofu sticking?
Two reasons: wet tofu (press it!) or the wok wasn't hot enough. Be patient and let the tofu sear until it releases naturally from the pan.

Ingredients

  • 1 block (14 oz) Firm Tofu (plain or smoked)
  • 14 oz Mixed Stir-Fry Vegetables (carrots, broccoli, onion, snow peas)
  • 4 tbsp Soy Sauce
  • 1 knob Fresh Ginger
  • 2 cloves Garlic
  • 3 tbsp Oil (Sunflower or Sesame)
  • 1 tsp Cornstarch (optional, for thickening)