Asian Tofu Stir-Fry with Snap Peas and Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, savory stir-fry with firm tofu, crisp snap peas, and a glossy garlic-soy sauce, served over fluffy jasmine rice. This Asian-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs firm tofu, snap peas, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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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.

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