This Ginger Garlic Tofu Stir Fry is a vibrant, plant-based meal packed with flavor and nutrition.
Firm tofu provides a high-protein, low-carb base, while garlic and ginger add antioxidants and anti-inflammatory benefits.
Quick to prepare and easy to customize, it’s a perfect choice for weekday dinners, meal prep, or satisfying lunch bowls that are both wholesome and delicious.
Flavor-Packed Garlic Tofu Stir Fry
Equipment
- 1 cutting board
- 1 chef’s knife
- Paper Towels
- 1 pound weight (or equivalent) for pressing tofu
- 1 large mixing bowl
- 1 baking sheet with parchment paper
- 1 medium saucepan or wok
- 1 spatula or wooden spoon
- Measuring Cups and Spoons
Ingredients
For the Tofu:
- 1 pound firm tofu drained and pressed
- ½ teaspoon sea salt
- 6 turns of coarse ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons olive oil divided
- 1 medium onion minced
- 6 garlic cloves minced
- ½ teaspoon minced fresh ginger
- ½ teaspoon black sesame seeds
- 2 scallions chopped (for garnish)
For the Stir Fry Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 2 teaspoons cornstarch
- ½ cup water
- ¼ teaspoon red chili flakes optional
- 1 teaspoon sugar adjust to taste
Instructions
- Prepare and Press the Tofu: Begin by carefully removing the tofu from its package. Drain any excess liquid, then slice the tofu block into three thick, even pieces. Lay each slice between several layers of paper towels to absorb moisture. Place a cutting board, heavy pan, or any weight totaling about one pound on top of the tofu to press it. Allow the tofu to press for at least 30 minutes. This step ensures your tofu will hold its shape during baking and stir-frying, resulting in a perfectly firm texture.
- Preheat the Oven: While the tofu is pressing, preheat your oven to 400°F (200°C). This ensures even baking and helps the tofu develop a slightly crisp exterior. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Tofu Coating: In a large mixing bowl, combine ½ teaspoon of sea salt, 6 turns of coarse ground black pepper, and ½ teaspoon of garlic powder. Add 1 tablespoon of cornstarch and stir until all the dry ingredients are evenly mixed. Then, add 1 tablespoon of olive oil and stir again to form a thick, paste-like coating. This mixture will create a flavorful crust that clings to each tofu cube.
- Cube and Coat the Tofu: Once pressed, cut the tofu slices into 1-inch cubes. Gently toss the tofu in the spice and oil mixture, ensuring each cube is evenly coated. Be careful not to break the tofu as you coat it; gentle folding is key. The coating will help the tofu crisp up in the oven and carry flavor into the stir fry.
- Bake the Tofu: Arrange the coated tofu cubes on the prepared baking sheet in a single layer, making sure the cubes do not touch. Bake in the preheated oven for 15–20 minutes. After this first bake, carefully flip each cube to the other side and bake for an additional 15–20 minutes. The tofu should turn golden brown and slightly crisp around the edges. Remove from the oven and set aside.
- Prepare the Stir Fry Sauce: While the tofu is baking, mix together your sauce. In a small bowl, combine ¼ cup low-sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 2 teaspoons cornstarch, ½ cup water, ¼ teaspoon red chili flakes (if using), and 1 teaspoon sugar. Whisk thoroughly until the cornstarch is completely dissolved and the sauce is smooth. Set aside and give it another stir just before adding to the pan to prevent settling.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a medium saucepan or wok over medium-high heat. Add the minced onion and sauté for 4–5 minutes until softened and translucent. Then, add the minced garlic and ginger. Stir constantly and cook until fragrant, about 1–2 minutes. The aroma of garlic and ginger will fill your kitchen, signaling that your stir fry base is ready.
- Thicken the Sauce: Pour the prepared stir fry sauce into the pan with the sautéed aromatics. Stir continuously as it heats, allowing the sauce to thicken and become glossy. If the sauce is too thin, allow it to cook a bit longer; if it thickens too much, you can loosen it with a splash of water (¼ cup at a time) until it reaches your desired consistency.
- Combine Tofu and Sauce: Reduce the heat slightly, then gently add the baked tofu cubes to the pan. Carefully toss the tofu so each piece is fully coated in the thickened sauce. Take care not to break the cubes. Allow the tofu to absorb the sauce for 1–2 minutes while stirring gently to ensure even coverage.
- Finish and Garnish: Once the tofu is well-coated and heated through, turn off the heat. Sprinkle ½ teaspoon of black sesame seeds and the chopped scallions over the top for garnish. These finishing touches add both texture and a burst of flavor, making the dish visually appealing and ready to serve.
- Serve and Enjoy: Transfer the stir fry to serving bowls or plates. This dish pairs perfectly with steamed rice, quinoa, or your favorite grain. Enjoy immediately for the best texture and flavor. Leftovers can be stored in the refrigerator for a quick, protein-packed meal later in the week.
Notes
- Pressing the tofu is essential to remove excess moisture; this ensures it crisps beautifully in the oven and absorbs the stir fry sauce effectively.
- Toss tofu gently with the spice mixture to avoid breaking the cubes. Using cornstarch helps create a light, golden crust.
- Adjust ginger and garlic amounts according to your taste preference. Freshly minced ginger gives a vibrant zing, while garlic provides a rich, savory depth.
- If you prefer a spicier dish, add more chili flakes or a splash of sriracha to the sauce.
- This recipe works well as a meal prep option. The tofu retains texture even when reheated, making it ideal for lunch bowls or quick dinners.
Chef’s Secrets: Flavor Enhancing Techniques Explained
For the most flavorful tofu stir fry, layering flavors is key.
Start with pressing the tofu for a firm texture, then coat it with a spice mixture before baking to lock in taste.
Sautéing onions, garlic, and ginger releases their natural sweetness and aromatic oils, creating a robust base.
Adding the sauce gradually and gently coating the tofu ensures every cube is infused without becoming soggy.
Using high heat for the stir fry helps maintain a slight crispiness in the tofu while intensifying the sauce’s flavor.
Lastly, a garnish of sesame seeds and scallions adds both a visual pop and subtle nutty aroma.
Serving Suggestions: Delicious Pairing And Presentation Ideas
This Ginger Garlic Tofu Stir Fry is versatile and pairs beautifully with steamed jasmine rice, brown rice, or quinoa for a complete, balanced meal.
For extra texture and nutrition, serve alongside lightly sautéed bok choy, snap peas, or bell peppers.
Drizzle with extra sesame oil or a sprinkle of toasted sesame seeds for a finishing touch.
This dish also works well in a Buddha bowl with avocado, roasted sweet potatoes, or pickled vegetables for a wholesome, visually appealing meal.
Storage Tips: Keep Your Stir Fry Fresh
Store leftover tofu stir fry in an airtight container in the refrigerator for up to 4 days.
To maintain texture, store the tofu separately from the sauce if possible, then combine when reheating.
Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to loosen the sauce if it thickens too much.
This method helps retain the crispiness of the tofu.
For longer storage, the baked tofu cubes can be frozen before adding the sauce; thaw and reheat for a quick, protein-packed meal.
Frequently Asked Questions
1. Can I use soft tofu instead of firm tofu?
Soft or silken tofu is not recommended for this recipe because it will break apart during baking and stir-frying. Firm or extra-firm tofu holds its shape and crisps beautifully.
2. How can I make this recipe spicier?
Add extra red chili flakes to the sauce, a splash of chili oil, or a small amount of finely chopped fresh chili peppers during sautéing for a bold, spicy kick.
3. Can I prepare this dish ahead of time for meal prep?
Yes! Bake the tofu and store it separately from the sauce. Refrigerate both components in airtight containers and combine them just before serving for the best texture and flavor.
4. What other vegetables pair well with this stir fry?
Bell peppers, broccoli, snap peas, carrots, baby corn, and bok choy are all excellent additions. Sauté them briefly in the pan before adding the sauce for vibrant, crunchy vegetables.
5. Can I make this gluten-free?
Absolutely! Use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. Double-check other sauces and ingredients to ensure they are gluten-free, and the dish will remain just as delicious.
