5-Minute Tofu Stir-Fry with Snap Peas
Vibrant silken tofu stir-fried with crisp snap peas in a sweet-savory sauce, ready in under 15 minutes for a protein-packed weeknight dinner. This asian-inspired quick meals (vegan) ready in about 15 minutes pairs cornstarch, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 1 block (14 oz), pressed and cubed silken tofu
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 cup frozen snap peas
- 1, thinly sliced red bell pepper
- 2 tbsp vegetable oil
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 1/4 cup, sliced green onions
Instructions
- Step 1: Toss 1 block (14 oz) pressed and cubed silken tofu with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu and cook for 3-4 minutes, or until golden brown on all sides, then remove and set aside.
- Step 2: Add 1 tbsp minced ginger and 2 minced garlic cloves to the same skillet and stir-fry for 30 seconds until fragrant. Add 1/2 cup frozen snap peas and 1 thinly sliced red bell pepper, then cook for 2-3 minutes until snap peas are crisp-tender.
- Step 3: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey in a small bowl. Pour the sauce over the vegetables and stir to coat, cooking for 1 minute until slightly thickened.
- Step 4: Return the tofu to the skillet and toss to coat evenly. Add 1/4 cup sliced green onions and cook for 1 more minute. Serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does 5-Minute Tofu Stir-Fry with Snap Peas take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover 5-Minute Tofu Stir-Fry with Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.
Can I substitute ingredients in 5-Minute Tofu Stir-Fry with Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale 5-Minute Tofu Stir-Fry with Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is 5-Minute Tofu Stir-Fry with Snap Peas vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
