Ginger-Soy Tofu Stir-Fry with Snap Peas
Crisp-tender vegetables and marinated tofu stir-fried in a savory ginger-soy sauce, making this the best 15-minute meal for busy weeknights. This asian-inspired quick meals (vegetarian) ready in about 20 minutes pairs pressed and cubed firm tofu, soy sauce, grated 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 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, pressed and cubed firm tofu
- 3 tbsp soy sauce
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 cups, trimmed snap peas
- 1 cup, thinly sliced carrots
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Whisk 3 tbsp soy sauce, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water in a small bowl until sugar dissolves.
- Step 2: Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering. Add 14 oz cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Add 2 cups snap peas and 1 cup thinly sliced carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright green.
- Step 4: Pour the soy sauce mixture over the tofu and vegetables. Stir constantly for 1-2 minutes until sauce thickens and coats everything evenly, bubbling gently.
- Step 5: Remove from heat immediately. Serve hot over steamed rice, garnished with extra sesame seeds if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Tofu Stir-Fry with Snap Peas take to make?
Total time is about 20 minutes (10 min prep + 10 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 Tofu Stir-Fry 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Ginger-Soy Tofu Stir-Fry 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 Tofu Stir-Fry 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 Tofu Stir-Fry with 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
