15-Minute Tofu Stir-Fry with Snap Peas

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant, protein-packed stir-fry featuring crispy tofu and crisp vegetables in a savory-sweet glaze. This Asian-inspired vegetarian recipe, ready in about 15 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp sesame oil
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 2 cups, trimmed snap peas
• 1 cup, julienned carrots
• 1 tbsp cornstarch

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Pat 14 oz cubed tofu dry, then toss with 1 tbsp cornstarch to coat evenly. Heat 2 tbsp oil in a wok over high heat until shimmering.
2. Step 2: Add tofu in a single layer and cook for 3-4 minutes per side until golden brown, then set aside.
3. Step 3: In the same wok, stir-fry 2 minced garlic cloves and 1 tsp grated ginger for 30 seconds until fragrant. Add 2 cups snap peas and 1 cup julienned carrots, cooking for 2 minutes until crisp-tender.
4. Step 4: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1 tsp sesame oil in a bowl. Pour over vegetables, add tofu, and toss for 1 minute until sauce thickens and coats everything.