Garlic Ginger Stir-Fried Tofu with Snap Peas

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.

Crisp-tender tofu and snap peas bathed in a fragrant ginger-garlic sauce, elevated by sesame oil and served over fluffy rice. This Asian recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, snap peas, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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 4 Chinese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet, stirring for 1 minute until fragrant. Add 1 cup trimmed snap peas and cook for 3 minutes until crisp-tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 tbsp water. Pour the sauce over the tofu and vegetables, stirring to coat evenly. Cook for 2 minutes until the sauce thickens slightly.
  5. Step 5: Serve immediately over 4 cups cooked white rice, garnished with 2 tbsp sliced green onions.

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