Quick Asian Stir-Fried Tofu with Broccoli and Snap Peas

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

Vibrant stir-fry with crispy tofu, broccoli, and snap peas in a savory-sweet sauce, ready in 20 minutes. This asian ready in about 25 minutes pairs soy sauce, rice vinegar, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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: 10 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 block (14 oz) cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Let marinate for 5 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
  3. Step 3: Add 2 cups broccoli florets and 1 cup snap peas, and stir-fry for 3 minutes until crisp-tender.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, and stir-fry for 1 minute until fragrant.
  5. Step 5: Add 1/4 cup chicken broth and 1 tsp cornstarch mixed with 2 tbsp water (slurry), then cook for 1 minute until sauce thickens.
  6. Step 6: Add marinated tofu and stir to coat, cooking for 2 minutes until heated through.
  7. Step 7: Sprinkle with 2 tbsp sliced green onions and serve immediately.

Frequently asked questions

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

Total time is about 25 minutes (15 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 Quick Asian 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 soy sauce from drying out.

Can I substitute ingredients in Quick Asian 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 Quick Asian Stir-Fried Tofu with Broccoli and Snap Peas for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Quick Asian Stir-Fried Tofu with Broccoli and Snap Peas?

Asian asian 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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