Crisp Tofu Stir-Fry with Ginger and Snow Peas

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 and healthy stir-fry featuring golden tofu cubes, fresh snow peas, and a fragrant ginger-soy sauce for a satisfying vegetarian entrée. This Asian-inspired vegan recipe (vegetarian, gluten free option), ready in about 30 minutes, pairs extra-firm tofu, cornstarch, vegetable oil 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 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: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
2 tbsp cornstarch
3 tbsp vegetable oil
1 tbsp grated fresh ginger
2 minced garlic cloves
2 cups trimmed snow peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
2 sliced for garnish green onions
1 tbsp for garnish sesame seeds

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Instructions

Step 1: After pressing a 14 oz block of extra-firm tofu, cut it into 1-inch cubes and toss gently with 2 tbsp cornstarch to coat each piece evenly.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden and crisp, then remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant.
Step 4: Add 2 cups trimmed snow peas and stir-fry for 2-3 minutes until bright green and slightly tender.
Step 5: Return the tofu to the skillet and pour in a sauce made from 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 tsp sesame oil. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
Step 6: Remove from heat, garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.