Crisp Tofu Stir-Fry with Ginger and Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-fried tofu tossed with fresh ginger and crisp snap peas in a savory soy-ginger sauce, perfect for a quick vegan meal. This asian-inspired vegan (vegan) ready in about 35 minutes pairs block extra-firm tofu, snap peas, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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.

Prep: 20 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain 14 oz extra-firm tofu and press it between paper towels for 15 minutes to remove excess moisture. Cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook without stirring for 4-5 minutes until the bottoms are golden and crispy. Flip and cook an additional 4 minutes until all sides are golden. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 2 cups snap peas and stir-fry for 3 minutes until bright green and crisp-tender.
  5. Step 5: Return tofu to the skillet. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and sprinkle 1/4 tsp red pepper flakes. Toss everything together and cook for 2 more minutes until sauce thickens slightly and coats the tofu and snap peas.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Crisp Tofu Stir-Fry with Ginger and Snap Peas take to make?

Total time is about 35 minutes (20 min prep + 15 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 Crisp Tofu Stir-Fry with Ginger and 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 block extra-firm tofu from drying out.

Can I substitute ingredients in Crisp Tofu Stir-Fry with Ginger and 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 Crisp Tofu Stir-Fry with Ginger and Snap Peas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Crisp Tofu Stir-Fry with Ginger and 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.

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