Ginger-Garlic Tofu & Veggie Stir-Fry

YKGrub · Jul 2026 · Serves 2–3 · 20 min · Pantry staples

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp cornstarch for tossing
• 2 tbsp neutral oil, divided
• 1 onion, sliced
• 3 green bell peppers, sliced
• 3 yellow squash, in half-moons
• 3 garlic cloves minced, 1 tbsp fresh ginger minced
• Red pepper flakes, optional

Sauce

• 3 tbsp soy sauce · 1 tbsp rice vinegar · 1 tsp sesame oil · 1 tsp maple or brown sugar · 1 tsp cornstarch · ¼ cup water

Method

1. Sear the tofu

Toss the cubes in cornstarch. Sear in 1 tbsp oil over medium-high, undisturbed 2–3 min a side until golden on a few faces. Remove.

2. Vegetables

Remaining oil, onion 2 min, then peppers and squash 4–5 min until crisp-tender. Garlic and ginger, 30 seconds.

3. Sauce

Tofu back in, re-whisk the sauce, pour it over, toss 1–2 min until it thickens and coats.

Sheet-pan variant

425°F. Tofu tossed with cornstarch and oil, spread not touching, 20–25 min, flipped halfway. Vegetables added about 10 min after the tofu, 15–18 min, tossed once. Simmer the sauce separately 1–2 min, then toss everything together. One pan works if you stagger it.

Notes

• Serve over a small scoop of rice to keep the starch in check
• Baby portion: plain tofu and vegetables out before the sauce