Ginger Soy Stir-Fry with Tofu and Snap Peas

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

A vibrant stir-fry combining crispy tofu, tender snap peas, and a fragrant ginger soy sauce for a balanced plant-based meal. This asian-inspired vegan ready in about 25 minutes pairs extra firm tofu, snap peas, carrot 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering; add 14 oz pressed and cubed extra firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy.
  2. Step 2: Remove tofu from the pan and set aside; add 1 tbsp minced fresh ginger and 2 minced garlic cloves to the pan and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 cup trimmed snap peas, 1 medium julienned carrot, and 2 sliced green onions to the skillet; stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the pan and stir in 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, and 1/4 tsp red pepper flakes if using; cook for 2 minutes until sauce thickens slightly and coats tofu and vegetables.
  5. Step 5: Sprinkle 1 tsp toasted sesame seeds over the stir-fry before serving hot.

Frequently asked questions

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

Total time is about 25 minutes (10 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-Fry with Tofu 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 extra firm tofu from drying out.

Can I substitute ingredients in Ginger Soy Stir-Fry with Tofu 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-Fry with Tofu and Snap Peas 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.

What goes well with Ginger Soy Stir-Fry with Tofu and Snap Peas?

Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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