Ginger-Soy Stir-Fried Tofu with Broccoli and Snap Peas

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant, protein-rich stir-fry featuring silken tofu and crisp vegetables bathed in a savory ginger-soy glaze. This Asian recipe (vegetarian), ready in about 35 minutes, pairs Tofu, Broccoli, Snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 14 oz (400g) Tofu
• 2 cups (200g) Broccoli
• 1 cup (100g) Snap peas
• 2 cloves Garlic
• 1 tbsp Ginger
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Cornstarch
• 2 tbsp Water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and 1 tbsp minced ginger, stirring for 30 seconds until fragrant.
3. Step 3: Add 14 oz cubed tofu and cook for 5 minutes, stirring occasionally, until golden on all sides.
4. Step 4: Add 2 cups broccoli florets and 1 cup snap peas, stirring for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Pour the sauce mixture over the tofu and vegetables, cooking for 2 minutes until the sauce thickens and coats everything evenly.