Sautéed Ginger-Garlic Tofu with Snow Peas and Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 developed and reviewed.

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 fusion recipe (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.

Prep: 10 min Cook: 12 min Serves 3 Asian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz extra firm tofu, pressed and cubed
2 tbsp vegetable oil
1 tbsp fresh ginger, grated
3 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.