5-Minute Tofu Stir-Fry with Snap Peas and Cashews
A colorful vegan stir-fry with crispy tofu, crunchy snap peas, and toasted cashews in a savory-sweet sauce, ready in under 15 minutes. This asian-inspired vegan (vegan) ready in about 15 minutes pairs trimmed Snap peas, Cashews, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Firm tofu
- 1 cup, trimmed Snap peas
- 1/4 cup Cashews
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 2 cloves, minced Garlic
- 1 tsp, grated Ginger
- 1 tsp Cornstarch
- 1 tbsp Vegetable oil
- 2, sliced Green onions
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add 1/4 cup cashews and toast for 2-3 minutes until golden and fragrant, then transfer to a plate.
- Step 2: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon cornstarch until smooth.
- Step 3: Add 1 block (14 ounces) pressed and cubed firm tofu to the skillet and cook for 5-6 minutes, stirring occasionally, until golden and crispy on all sides. Remove tofu and set aside.
- Step 4: Add 1 cup trimmed snap peas to the skillet and stir-fry for 2-3 minutes until bright green and crisp-tender. Return the tofu and 1/4 cup toasted cashews to the skillet, pour in the sauce, and stir-fry for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
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 and Cashews take to make?
Total time is about 15 minutes (10 min prep + 5 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 and Cashews?
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 trimmed snap peas from drying out.
Can I substitute ingredients in 5-Minute Tofu Stir-Fry with Snap Peas and Cashews?
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 and Cashews 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 and Cashews 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
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
