Your 10-minute plant-based power move for winter nights
So, it’s a Tuesday. You’re tired. The group chat is muted. Your fridge looks…fine-ish. But you still want something healthy, fast, and not beige. That’s where this little beauty comes in.
This Quick Ginger Tofu Stir-Fry is here to deliver crunch, colour, and a punchy hit of ginger goodness in under 15 minutes — no rice cooker, no fancy sauces, and no regrets. Just simple ingredients, a hot pan, and a stir-fry that says “I look after myself” (even if you’re wearing trackies and last night’s hoodie).
At Plan4One, we’re all about solo-friendly meals that make you feel good — not overloaded or overwhelmed. This one’s for the plant-curious, the time-poor, and anyone who’s just over washing five pans.
🛒 What You’ll Need
- 100g firm tofu, cut into cubes (the firmer the better — no one wants soggy cubes)
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- ½ red capsicum, sliced thinly
- ½ zucchini, sliced into half-moons
- ½ tbsp soy sauce (go low-sodium if you’re fancy)
- A dash of olive oil (or sesame oil for extra flavour)
🔥 How to Cook It
This is your one-pan weeknight miracle. You’ll go from “meh” to “mmm” in under 15 minutes.
- Golden tofu time
Heat a splash of oil in a non-stick pan. Add your cubed tofu and cook until golden on all sides (about 5–7 mins total). Don’t rush this bit — golden = flavour. Remove and set aside. - Sizzle your aromatics
In the same pan, toss in your garlic and ginger. Sauté for about 30 seconds until it smells like you might be cooking for someone else (you’re not, and that’s fine). - Add the veg
Throw in the capsicum and zucchini. Stir-fry for 3–5 minutes until just tender but still a little crisp. We’re not making soup. - Bring it all together
Add the tofu back in, splash in the soy sauce, and toss everything for another 30 seconds. Taste, adjust seasoning if needed, and serve hot.
💡 Why This Stir-Fry Slaps (Nutritionally Speaking)
- Tofu gives you a solid plant-based protein hit along with a side of zinc, which is great for immune function in winter.
- Capsicum brings the vitamin C, helping your body fight off bugs.
- Zucchini adds hydration and antioxidants without bulking things up too much.
- Ginger and garlic? Hello, natural anti-inflammatory and flavour power couple.
No added sugar, no mystery sauces — just whole-food goodness and the confidence of someone who didn’t order takeaway (again).
🥢 Make It Yours
Want to jazz things up? Go right ahead:
- Add a dash of chilli flakes or sriracha if you like heat.
- Toss in spinach, snow peas, or shredded cabbage to up the green factor.
- Serve with pre-cooked microwave brown rice or quinoa for a more filling meal — still under 15 minutes total.
Or eat it straight from the pan like the kitchen warrior you are. No one’s judging.
💬 Stir-Fry Now, Brag Later
This recipe is made for solo weeknights, but that doesn’t mean you can’t share your dinner glory. Snap a pic and tag #Plan4One — we love seeing your creations (and yes, even the messy ones).
Want more quick, winter-friendly recipes like this? Subscribe for weekly inspo, solo-serving tips, and healthy meals that actually make sense when you’re cooking for one.
