Lemon-Ginger Stir-Fried Tofu with Snap Peas and Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-tender snap peas and golden tofu cubes stir-fried with fresh ginger and bright lemon juice, finished with crunchy cashews for a zesty vegetarian dish. This asian fusion-inspired vegetarian ready in about 30 minutes pairs trimmed snap peas, finely grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, 1 tbsp finely grated fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 2 cups trimmed snap peas and stir-fry for 3 minutes until they turn bright green and are crisp-tender.
  4. Step 4: Stir together 3 tbsp lemon juice, 2 tbsp soy sauce, 1 tbsp honey, and 1/4 tsp red pepper flakes in a small bowl.
  5. Step 5: Return the tofu to the skillet and pour the lemon-ginger sauce over everything. Toss gently to coat and cook for 1-2 minutes until heated through and sauce slightly thickens.
  6. Step 6: Remove from heat and sprinkle 1/4 cup roasted cashews and 2 sliced green onions on top. Serve immediately over steamed rice or noodles.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Ginger Stir-Fried Tofu with Snap Peas and Cashews 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 Lemon-Ginger Stir-Fried Tofu with Snap Peas and Cashews?

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 snap peas from drying out.

Can I substitute ingredients in Lemon-Ginger Stir-Fried Tofu with Snap Peas and Cashews?

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 Lemon-Ginger Stir-Fried Tofu with Snap Peas and Cashews 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 Lemon-Ginger Stir-Fried Tofu with Snap Peas and Cashews?

Asian Fusion vegetarian 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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