Sautéed Ginger-Garlic Tofu with Snow Peas and Shiitake Mushrooms
A light and simple vegan stir-fry highlighting fresh ginger, garlic, and tender tofu combined with crisp snow peas and earthy shiitake mushrooms. This asian-inspired stir fry (vegan) ready in about 22 minutes pairs extra firm tofu, pressed and cubed, vegetable oil, fresh ginger, grated 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.
Ingredients
- 14 oz extra firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 1 cup shiitake mushrooms, sliced
- 1 cup snow peas, trimmed
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 5-6 minutes, turning occasionally, until golden brown and crispy on all sides.
- Step 2: Push tofu to one side of the pan. Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the empty side and sauté for 30 seconds until fragrant.
- Step 3: Add 1 cup sliced shiitake mushrooms and 1 cup trimmed snow peas. Stir-fry together with tofu for 3-4 minutes until mushrooms soften and snow peas remain crisp-tender.
- Step 4: Pour 3 tbsp soy sauce and 1 tsp sesame oil over the mixture. Toss to coat evenly and cook for another minute until sauce lightly thickens.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Sautéed Ginger-Garlic Tofu with Snow Peas and Shiitake Mushrooms take to make?
Total time is about 22 minutes (10 min prep + 12 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 Sautéed Ginger-Garlic Tofu with Snow Peas and Shiitake Mushrooms?
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 vegetable oil from drying out.
Can I substitute ingredients in Sautéed Ginger-Garlic Tofu with Snow Peas and Shiitake Mushrooms?
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 Sautéed Ginger-Garlic Tofu with Snow Peas and Shiitake Mushrooms 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.
Is Sautéed Ginger-Garlic Tofu with Snow Peas and Shiitake Mushrooms vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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