For all my tofu fans (and even tofu skeptics!), this Ginger Soy Tofu Stir-Fry is a must-try. It’s a quick, 30-minute meal packed with crispy tofu cubes, fresh ginger, garlic, and tender bok choy, all tossed in a savoury soy sauce dressing. The flavors are simple but vibrant, with just the right amount of tanginess from the rice vinegar and a hint of sweetness from hoisin sauce.
Whether you’re a seasoned tofu lover or trying it for the first time, this stir-fry has all the textures and flavours to keep you coming back for more. Plus, it’s vegan-friendly! Perfect for those nights when you need something fast, healthy, and delicious.
🧡 WHY YOU'LL LOVE THIS RECIPE
Tossed with cornstarch, the tofu turns beautifully golden and crispy—perfect for soaking up that delicious sauce.
Add whatever veggies you have on hand—snap peas, bell peppers, or carrots all work great in this dish.
Packed with protein from the tofu, fresh veggies, and served over rice, this stir-fry is filling but light, ideal for a balanced meal.
🔪 KITCHEN EQUIPMENT
- Large skillet or wok
- Mixing bowls (one for the tofu and one for the sauce)
- Tongs or spatula
- Cutting board and knife
🥚 INGREDIENTS YOU'LL NEED
- Firm tofu: Drained and pressed to remove excess moisture. Firm tofu holds up well to stir-frying, giving you a crispy outside and tender inside.
- Sesame oil
- Cornstarch: Coats the tofu for that extra crispy texture. A small step that makes a big difference!
- Soy sauce
- Rice vinegar
- Hoisin sauce
- Fresh ginger & garlic
- Baby bok choy: You can replace it with your veg veggie!
- Jasmine or brown rice: To serve.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Tofu is the Perfect Protein for Stir-Fry Lovers
If you’re new to tofu, don’t be intimidated! Tofu has this amazing ability to absorb the flavours around it, which is why it’s so great in stir-fries. By pressing out the extra moisture and coating it with a little cornstarch, you’ll get that yummy crispiness on the outside while keeping it tender inside.
I have to admit, tofu wasn’t always a staple in my kitchen, but once I learned how to work with it, it quickly became a favourite!
📝 HOW TO MAKE THIS RECIPE
1. Cut the pressed tofu into 1-inch cubes. Toss the tofu in sesame oil and cornstarch, making sure each piece is evenly coated.
2. In a small bowl, whisk together the soy sauce, rice vinegar, and hoisin sauce. Set aside—this will be poured over the stir-fry at the end to bring all the flavors together.
3. Heat 1-2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer, cooking for 3-4 minutes on each side until golden and crispy. Once done, remove the tofu from the skillet and set aside.
4. In the same skillet, add a bit more oil if needed and add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant and slightly golden.
5. Toss in the chopped bok choy, stir-frying for 2-3 minutes until the leaves are tender but still crisp. Bok choy cooks quickly, so don’t overdo it!
6. Return the crispy tofu to the skillet, then pour the prepared sauce over everything. Stir well to coat the tofu and bok choy evenly, letting the flavors meld for about 1-2 minutes.
7. Serve the stir-fry over a bed of jasmine or brown rice. For an extra touch, sprinkle with sesame seeds if you like.
☝🏻 Tips and tricks
Press Your Tofu Well: Removing excess moisture is key to getting tofu that’s crispy on the outside and tender on the inside.
Don’t Crowd the Pan: To ensure the tofu cubes cook evenly and crisp up nicely, keep them in a single layer in the skillet. If needed, cook them in batches.
- Extra-Crispy Tofu Option: If you want super crispy tofu, try baking it at 400°F (200°C) for about 20 minutes before stir-frying. It adds a few extra minutes but gives an extra-crunchy result.
Can I use a different type of tofu?
Firm tofu is ideal here for its structure and ability to crisp up, but extra-firm tofu also works well if you prefer an even sturdier texture. Silken tofu is too delicate for stir-frying, so it’s best to avoid it in this recipe.
What other vegetables can I add?
This stir-fry is super flexible! Try adding bell peppers, carrots, snap peas, or mushrooms for extra flavor and texture. Just keep in mind that firmer vegetables may need a bit longer in the pan.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to make it last longer, consider freezing it, though the tofu texture may change slightly upon reheating.
This Ginger Soy Tofu Stir-Fry is a quick, vegan-friendly recipe bursting with fresh flavours and textures. It’s an ideal dish for those nights when you want something healthy, tasty, and easy to prepare. From the crispy tofu to the aromatic ginger and garlic, every bite is pure comfort. Serve it with a bowl of rice and enjoy a satisfying meal in just 30 minutes.
Enjoy!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Ginger Soy Tofu Stir Fry in 30 Minutes
- Total Time: 25 minutes
- Yield: 4 1x
Description
This Ginger Soy Tofu Stir Fry is a quick, flavourful dish that’s ready in 30 minutes. Crispy tofu cubes are tossed with fresh ginger, garlic, and tender bok choy in a savoury soy-based sauce, making it the perfect vegan-friendly meal. Serve over jasmine rice for a satisfying dinner that’s big on flavour and easy to make!
Ingredients
TOFU
- 1 lb (450g) firm tofu, drained and pressed
- 1 tablespoon sesame oil (or vegetable oil)
- 1 tablespoon cornstarch
SAUCE
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
STIR FRY
- 2 tablespoon cooking oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 bunch baby bok choy, chopped
- 1 teaspoon sesame seeds (optional, for garnish)
- Cooked jasmine or brown rice, for serving
Instructions
- Cut the tofu into 1-inch cubes. Toss the tofu cubes in the sesame oil and cornstarch until evenly coated.
- Heat 1-2 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes to the skillet in a single layer. Cook for 3-4 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside.
- In a small bowl, mix together the soy sauce, rice vinegar, and hoisin sauce. Set aside.
- In the same skillet, add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
- Add the chopped bok choy and stir-fry for 2-3 minutes until the bok choy is tender but still crisp.
- Return the crispy tofu to the skillet and pour the sauce over the tofu and vegetables.
- Stir everything together to coat evenly and cook for an additional 1-2 minutes to heat through.
- Serve over a bed of jasmine or brown rice. Garnish with sesame seeds if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Asian, Chinese
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