Ginger-Soy Glazed Tofu with Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu with a glossy ginger-soy glaze, paired with vibrant snap peas and sesame rice for a restaurant-quality vegetarian meal. This asian-inspired vegetarian (gluten-free, high protein) ready in about 40 minutes pairs extra-firm tofu, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

★ 4.1 (11 ratings) Prep: 20 min Cook: 20 min Serves 4 Asian cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Press tofu between paper towels for 15 minutes to remove excess water, then cut into 1-inch cubes.
  2. Step 2: In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp minced fresh ginger, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 tbsp honey until smooth.
  3. Step 3: Toss tofu cubes with 1 tbsp cornstarch until evenly coated, then spread on a parchment-lined baking sheet.
  4. Step 4: Bake for 20 minutes, flipping halfway, until golden and crisp at the edges.
  5. Step 5: While tofu bakes, heat a non-stick skillet over medium-high heat. Add 2 cups snap peas and cook for 3-4 minutes until bright green and slightly crisp.
  6. Step 6: Add the soy sauce glaze mixture to the snap peas, stirring until glossy and slightly thickened (about 1 minute).
  7. Step 7: Toss the cooked jasmine rice with 1 tbsp sesame seeds, then serve tofu and snap peas over rice with extra sesame seeds for garnish.

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Frequently asked questions

How long does Ginger-Soy Glazed Tofu with Snap Peas take to make?

Total time is about 40 minutes (20 min prep + 20 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-Soy Glazed Tofu 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 extra-firm tofu from drying out.

Can I substitute ingredients in Ginger-Soy Glazed Tofu 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-Soy Glazed Tofu with Snap Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Soy Glazed Tofu with Snap Peas gluten-free?

Yes — this recipe is tagged gluten-free, 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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