Five-Spice Tofu & Snap Pea Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant, restaurant-quality stir-fry featuring crispy tofu and snap peas in a savory-sweet five-spice glaze, ready in 20 minutes. This asian-inspired quick meals (vegan) ready in about 30 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

★ 3.9 (15 ratings) Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving

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Ingredients

14 oz, pressed and cubed 1-inch extra-firm tofu
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp five-spice powder
1 tsp sesame oil
2 cloves minced garlic
1 tbsp minced ginger
8 oz, trimmed snap peas
1 medium, julienned carrots
2 tbsp vegetable oil
1 tbsp cornstarch
2, sliced green onions

Instructions

Step 1: In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp five-spice powder, 1 tsp sesame oil, and 1 tbsp water. Add cubed tofu and marinate for 10 minutes while prepping other ingredients.
Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add marinated tofu in a single layer and cook for 3-4 minutes per side until golden and crispy; transfer to a plate.
Step 3: Add remaining 1 tbsp vegetable oil to the skillet, then stir-fry minced garlic and ginger for 30 seconds until aromatic. Add julienned carrots and snap peas, stir-frying for 3 minutes until crisp-tender.
Step 4: Return tofu to the skillet, pour in the soy sauce mixture, and stir-fry for 2 minutes until sauce thickens and coats ingredients. Stir in 1 tbsp cornstarch mixed with 2 tbsp water if a glossy sauce is desired.
Step 5: Garnish with sliced green onions and serve immediately over rice or noodles.

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Frequently asked questions

How long does Five-Spice Tofu & Snap Pea Stir-Fry take to make?

Total time is about 30 minutes (15 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 Five-Spice Tofu & Snap Pea Stir-Fry?

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 soy sauce from drying out.

Can I substitute ingredients in Five-Spice Tofu & Snap Pea Stir-Fry?

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 Five-Spice Tofu & Snap Pea Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Five-Spice Tofu & Snap Pea Stir-Fry 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.