Spring Veggie Stir-Fry with Tofu & Ginger Sauce

Brighten your plate with this Spring Veggie Stir-Fry with Tofu & Ginger Sauce, ready in 20 minutes! Colorful seasonal veggies and crispy tofu are tossed in a zesty ginger sauce—perfect for a vibrant, plant-based spring meal.

Why It’s a Spring Star

This stir-fry showcases fresh spring veggies like asparagus and snap peas, paired with tofu and a tangy kick. It’s quick, healthy, and flavorful—ideal for light dinners.

Ingredients

• 14 oz tofu, cubed
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup snap peas
• 1 carrot, sliced thin
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1 tsp honey or maple syrup
• 1/2 tsp salt
• 1/4 tsp pepper

How to Make It

1. Press tofu, then cube. Heat 1 tbsp olive oil in a skillet over medium-high. Cook tofu 5-6 min until golden. Remove.
2. In the same skillet, add remaining 1 tbsp oil. Sauté asparagus, snap peas, and carrot 4-5 min until tender-crisp.
3. Mix soy sauce, ginger, garlic, and honey. Return tofu, pour sauce over, and stir 1-2 min.
4. Serve hot.

Recipe Card: Spring Veggie Stir-Fry with Tofu & Ginger Sauce

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 4
Calories: 250 kcal

Ingredients

• 14 oz tofu, cubed
• 1 cup asparagus, 2-inch pieces
• 1 cup snap peas
• 1 carrot, sliced thin
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1 tsp honey or maple syrup
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Press and cube tofu. Heat 1 tbsp oil in skillet, cook tofu 5-6 min. Remove.
2. Add remaining 1 tbsp oil, sauté veggies 4-5 min.
3. Mix soy sauce, ginger, garlic, honey. Return tofu, pour sauce over, stir 1-2 min.
4. Serve hot.

Notes

• Store leftovers in fridge up to 3 days.
• Swap tofu for tempeh if preferred.