Quick Weeknight Tofu Stir-Fry with Snap Peas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant vegan stir-fry with crispy tofu and fresh snap peas in a savory-sweet sauce, ready in 25 minutes. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, cornstarch, vegetable 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: 10 min Cook: 15 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz tofu to remove excess water, then cut into 1-inch cubes. Toss with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook for 4-5 minutes, turning occasionally, until golden and crispy on all sides.
  3. Step 3: Remove tofu and set aside. Add remaining 1 tbsp vegetable oil to the skillet. Add 1 cup trimmed snap peas and 1 sliced bell pepper, stir-frying for 3 minutes until crisp-tender.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 30 seconds until fragrant.
  5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/4 cup water. Pour sauce into skillet and bring to a simmer, cooking for 1 minute until slightly thickened.
  6. Step 6: Return tofu to skillet, toss to coat, and cook for 2 more minutes. Serve hot over 1 cup cooked rice.

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