Asian Tofu Stir-Fry with Snap Peas and Garlic Sauce

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A quick, savory stir-fry with firm tofu, crisp snap peas, and a glossy garlic-soy sauce, served over fluffy jasmine rice. This Asian vegetarian recipe (gluten-free), ready in about 35 minutes, pairs firm tofu, snap peas, and bell peppers for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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) firm tofu
• 1 cup snap peas
• 1/2 cup (sliced) bell peppers
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cloves (minced) garlic
• 1 tbsp (grated) ginger
• 1 cup (cooked) rice
• 1 tsp honey
• 1 tbsp cornstarch
• 2 tbsp vegetable broth

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Instructions

1. Step 1: Press tofu to remove moisture, then cut into 1/2-inch cubes. In a bowl, toss with 1 tbsp soy sauce, 1 tsp honey, and 1 tbsp cornstarch until coated.
2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu and cook for 4-5 minutes until golden and crispy, then remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp sesame oil, then sauté 3 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant. Add 1 cup snap peas and 1/2 cup bell peppers (sliced), stirring for 3-4 minutes until tender-crisp.
4. Step 4: Stir in 2 tbsp vegetable broth and 1 tbsp cornstarch mixed with 1 tbsp water. Cook until sauce thickens, then return tofu to the skillet. Add 2 tbsp soy sauce and stir to combine. Serve over 1 cup cooked jasmine rice.