Ginger-Soy Stir-Fried Tofu with Snow Peas and Mushrooms
Quick and savory tofu stir-fry with fresh snow peas and shiitake mushrooms in a fragrant ginger-soy sauce. This asian-inspired vegan (vegan) ready in about 30 minutes pairs trimmed snow peas, sliced shiitake mushrooms, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 block, pressed and cut into 1-inch cubes firm tofu
- 1 cup, trimmed snow peas
- 1 cup, sliced shiitake mushrooms
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks, sliced thinly green onions
- 1 tsp for garnish toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant without browning.
- Step 3: Add 1 cup sliced shiitake mushrooms and 1 cup trimmed snow peas, stir-frying for 3-4 minutes until vegetables are tender-crisp.
- Step 4: Return the tofu to the skillet, then pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Toss everything together and cook for another 2 minutes until sauce lightly coats the tofu and vegetables.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Stir-Fried Tofu with Snow Peas and Mushrooms take to make?
Total time is about 30 minutes (15 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 Snow Peas and Mushrooms?
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 trimmed snow peas from drying out.
Can I substitute ingredients in Ginger-Soy Stir-Fried Tofu with Snow Peas and Mushrooms?
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 Snow Peas and Mushrooms for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Snow Peas and Mushrooms vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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