Crispy Tofu Stir-Fry with Ginger-Soy Glaze and Snap Peas

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

Firm tofu pan-fried until golden and crispy, tossed with crisp snap peas and coated in a fragrant ginger-soy glaze for a satisfying vegetarian stir-fry. This Asian-inspired vegan recipe, 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 310 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: 15 min Cook: 15 min Serves 3 Asian cuisine 310 cal/serving

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Ingredients

14 oz block, pressed and cubed extra-firm tofu
3 tbsp cornstarch
3 tbsp vegetable oil
1 tbsp grated fresh ginger
2 cloves minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 cup trimmed snap peas
2 sliced green onions
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Cut 14 oz extra-firm tofu into 1-inch cubes and toss gently with 3 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook without moving for 4 minutes until the bottoms are golden and crispy.
Step 3: Flip tofu cubes carefully and cook for another 3-4 minutes until all sides are golden. Remove tofu from skillet and set aside.
Step 4: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Cook for 2 minutes until the sauce thickens slightly.
Step 6: Add 1 cup snap peas and the crispy tofu back to the skillet. Toss gently to coat everything in the ginger-soy glaze and cook for 2 more minutes until snap peas are tender-crisp.
Step 7: Remove from heat and sprinkle 2 sliced green onions and 1/4 tsp red pepper flakes over the top before serving with steamed rice.