Tofu and Veggie Stir Fry in Sweet Ginger Sauce

By Jessica Hylton - - Updated

This Tofu and Veggie Stir Fry in Sweet Ginger Sauce is perfect for a weeknight meal! It’s great for meal prep and a crowd pleaser!

Top down view of  a tofu and veggie stir fry in sweet ginger sauce, in a white bowl, with a gold fork on the side.

I want to talk a little about evolution. Oh, I mean like, for me and my food evolution, of course. The first time that I made stir fry on this blog was back in 2015 and it was this Asian Tofu Stir Fry with Honey Sriracha Sauce. There’s nothing wrong with the recipe – it tasted great at the time – but it’s fascinating to me just how much as changed since them. I was a year old vegetarian, still figuring out vegetarian proteins. Taking the blog seriously but also just getting into my groove. Not yet as evolved photography wise, or styling wise either.

Instead of looking back at that photos and cringing, I’m grateful for so much growth. That I can see in active ways that all the hours are paying off. That I can see that I have grown as a cook, as a photographer and as a food stylist. Yet still, I’m the same Jess – so excited to share a new recipe with you.

Tofu cooking in a black skillet.

Since we’re comparing – I want to point out that the major difference in these recipes is the tofu and cooking methods to maximise flavours. Back then I had no idea what kind of tofu to use and grabbed silken tofu. I just assumed tofu had this weird texture, not knowing no you’re literally buying the wrong one. So firstly, I have the right kind – firm tofu, in a bag with water, simple as that.

Now? I also own a tofu press that makes sense since I have the right tofu and it actually presses, doesn’t just crumble! P.S. if you’ve never pressed tofu I’ll include instructions down below. I wanted to give this Tofu and Veggie Stir Fry some divine texture and so I pan fried the tofu on each side. It takes a bit of time, but is really worth it. Alternatively you could just bake these to achieve the same texture (but let’s be real pan-frying will always be the better texture).

A wooden spoon stirring tofu and veggie stir fry in a skillet.

Other changes – the way I prepped the veggies. I steamed the broccoli for a minute or so, so that it would turn a beautiful bright green colour. I also grated the carrots, since they turned into little carrot noodles in this basically (which was so beautiful). Then of course – there’s that sauce.

This Tofu and Veggie Stir Fry is sautéed in a Sweet Ginger Sauce that is a variation of my favourite maple ginger sauce. Instead of powdered it’s all cut up seasonings, which adds this boost of flavour to it. It also gives it that magnificent glazed look that your favourite takeout has. A total win-win.

Friends, I hope you enjoy this evolved Tofu and Veggie Stir Fry in Sweet Ginger Sauce. I guaranteed that it’ll be a hit, and your family will love it. Feel free to switch up the veggies based on what you have on hand – and enjoy!

Overhead view tofu and veggie stir fry on rice, in a white bowl.

This Tofu and Veggie Stir Fry in Sweet Ginger Sauce is perfect for a weeknight meal! It's great for meal prep and a crowd pleaser! via
Tofu and broccoli and carrots in a stir fry on top of a bed of rice.

Tofu Stir Fry in Sweet Ginger Sauce

This Tofu and Veggie Stir Fry in Sweet Ginger Sauce is perfect for a weeknight meal! It's great for meal prep and a crowd pleaser!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Course Dinner, Lunch
Cuisine Asian

Sweet Ginger Sauce

  • 4 tablespoons soy sauce or liquid aminos
  • 2 tablespoons maple syrup or agave
  • 1 teaspoon minced ginger
  • 3-4 cloves of finely minced garlic
  • 1 tablespoon rice wine vinegar

Stir Fry

  • 1 lb block of firm tofu, pressed (454g)
  • pinch sea salt and pepper
  • 2 teaspoons oil
  • 2 teaspoons sesame oil
  • 2 heads broccoli (168g) large stem removed and chopped
  • 1 large carrot peeled and julienned
  • 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry


Sweet Ginger Sauce

  • Stir all the sauce ingredients together and set aside. 

Stir Fry + Putting It All Together

  • In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside. 
  • In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
  • Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Here’s my favourite way to press tofu! Wrap the tofu in some paper towels, then with a kitchen towel around that. That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it. Wrap it like a blanket around a baby. The tofu is now your food baby. Put a heavy pan on top, like a cast iron skillet. Then put two books in or on top of that. Balance it so it doesn’t fall off, and leave it to be pressed for about 30 minutes. The tofu should be smaller, and the kitchen towel should be wet with the water from the tofu. Now you can proceed and use this. This makes tofu absorb flavours so much better, and gives it an amazing texture too.


Calories: 177kcal | Carbohydrates: 16.1g | Protein: 12.1g | Fat: 9.4g | Fiber: 2.2g | Sugar: 10g
by Jessica

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Recipe Rating


  1. Janelle says:

    Made this last night, and it was fabulous! Easy to prepare and so, so good! I’m going to be trying a lot more of your recipes. You’ve got skills! It’s always great to find a whole food plant based recipe that tastes this delicious! Thanks for sharing.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Janelle for trying this recipe! We’re so glad it was a hit!

  2. Heidi says:

    Tried it tonight and it was a family hit!!! Very delicious and had lots of flavor. First time my 5 year old would eat tofu AND he asked for seconds!! Served it with your baked cauliflower bites with orange sauce. Great combo ?

    • Gavin | Jessica in the Kitchen says:

      This is great Heidi! Pairing those recipes together sound so delicious. We’re happy that you tried our recipes and we’re glad that you and your little one enjoyed it!

  3. Stephanie Schaefer says:

    5 stars
    Hey! Thanks for this! Think it’ll keep for a few days or would it be hard to reheat?

    • Gavin | Jessica in the Kitchen says:

      Hi Stephanie! We’re glad you like it! it will definitely keep and reheating is a breeze in a microwave or in a pot with a little oil, broth or water. Thank you for reading!

  4. Claire Cook says:

    Hey guys! This recipe looks fantastic, but I was wondering if I could substitute the liquid aminos for something else (soy sauce maybe?) without losing to much flavor. Do you think that would work?

    • Claire Cook says:

      opps… I just did a quick google and I realized that liquid aminos is basically just soy sauce… my bad

      • Jessica says:

        Hey Claire!

        Thanks so much! Liquid aminos is a lot less salty than soy sauce so I would recommend if you’re using soy sauce, to use two tablespoons instead (plus a tablespoon or so extra of water so that it’s enough sauce) and taste test from there so you don’t accidentally make it too salty! I hope that helps and that you enjoy!!

  5. Sherry says:

    Your Tofu and Veggie Stir Fry in Sweet Ginger Sauce was a big hit with our family last night! I doubled the recipe and was short on broccoli, so I added some cauliflower and it rated a 10 with everyone! The tofu was really tasty!! Love it! Thank you Jessica!!

    • Gavin | Jessica in the Kitchen says:

      Hi Sherry,

      We’re so happy to hear that you and your family enjoyed the recipe! Great idea on adding the cauliflower! Thanks again for reading!

  6. Sherry says:

    Thanks so much for your delicious recipes. I began to cook vegan for my daughter and her husband once a week. Now we are going more and more toward a plant based diet. I absolutely love your Tofu Veggie Stir Fry with Sweet Ginger Sauce. I make it nearly every week! It is so healthy and full of flavor.
    Thanks for sharing your healthy recipes!

    • Jessica says:

      Hi Sherry,

      You’re so very welcome and thank you so much for your kind comment!! So happy you’ve been enjoying this so much!! Thanks for being here.

  7. Kelly says:

    5 stars
    This dish is delicious and filling–thank you, Jessica! I followed the directions and didn’t make any adjustments. Our family of 5 loved it…..should’ve made more!

    • Gavin | Jessica in the Kitchen says:

      Oh wow Kelly! Thank you for your review! We’re so happy that your family enjoyed it! Thanks again for your kind words!

  8. Kharen says:

    5 stars
    I just made this recipe. It tastes even better than it sounds!!! Thank you!!

  9. Stacey says:

    5 stars
    I loved making this! I used some brown swerve instead of the maple syrup as I’m sugar free. I also added some shallots and cashews in top. I will definitely be making this recipe again!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Stacey! Thank you so much for reading and leaving such a nice comment!


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