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

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

A vibrant, protein-rich stir-fry featuring silken tofu and crisp vegetables bathed in a savory ginger-soy glaze. This asian (vegetarian) ready in about 35 minutes pairs (400g) Tofu, (200g) Broccoli, (100g) 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.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Ginger-Soy Stir-Fried Tofu with Broccoli and Snap Peas take to make?

Total time is about 35 minutes (20 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 Ginger-Soy Stir-Fried Tofu with Broccoli and 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 (400g) tofu from drying out.

Can I substitute ingredients in Ginger-Soy Stir-Fried Tofu with Broccoli and 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 Stir-Fried Tofu with Broccoli and 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 Stir-Fried Tofu with Broccoli and Snap Peas vegetarian?

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

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