Sesame-Ginger Tofu Noodles with Snap Peas
A quick, flavorful Asian-inspired dish with tender tofu, crisp snap peas, and a savory-sweet sesame-ginger sauce that comes together in 20 minutes. This asian-inspired quick meals (vegetarian) ready in about 25 minutes pairs pressed and cubed firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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, pressed and cubed firm tofu
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 1 tsp sugar
- 1 tsp cornstarch
- 8 oz soba noodles
- 2 cups, trimmed snap peas
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp sugar, and 1 tsp cornstarch until smooth.
- Step 2: Heat 1 tbsp oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 8 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Push tofu to one side of the skillet, add 2 cups snap peas, and stir-fry for 3 minutes until crisp-tender. Pour the sauce mixture over the tofu and peas, stirring constantly until the sauce thickens and coats the ingredients, about 2 minutes.
- Step 4: Cook 8 oz soba noodles according to package directions until al dente, drain, and toss with the tofu mixture until evenly coated, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Tofu Noodles with Snap Peas take to make?
Total time is about 25 minutes (10 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 Sesame-Ginger Tofu Noodles with 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Sesame-Ginger Tofu Noodles with 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 Sesame-Ginger Tofu Noodles with Snap Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame-Ginger Tofu Noodles with Snap Peas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
