Ginger-Scallion Tofu Stir-Fry with Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed stir-fry with crispy tofu and crisp-tender vegetables in a zesty ginger-scallion sauce. This asian (vegetarian, high protein) ready in about 32 minutes pairs firm tofu, snap peas, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Prep: 20 min Cook: 12 min Serves 2 Asian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tbsp cornstarch and 1/4 tsp salt until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add tofu in a single layer and cook for 4-5 minutes per side until golden and crispy; remove and set aside.
  3. Step 3: Add 1 tbsp fresh ginger and 2 sliced scallions to the wok, stir-frying for 30 seconds until fragrant. Add 1.5 cups snap peas and cook for 2 minutes until crisp-tender. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil; simmer for 1 minute until sauce thickens slightly.

Frequently asked questions

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

Total time is about 32 minutes (20 min prep + 12 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 Ginger-Scallion Tofu Stir-Fry with 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 firm tofu from drying out.

Can I substitute ingredients in Ginger-Scallion Tofu Stir-Fry with 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 Ginger-Scallion Tofu Stir-Fry with Snap Peas 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 Ginger-Scallion Tofu Stir-Fry with Snap Peas vegetarian?

Yes — this recipe is tagged vegetarian, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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