Sesame-Ginger Tofu Stir-Fry with Broccoli and Snap Peas

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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.

Quick and vibrant stir-fry with crispy tofu, crisp vegetables, and a savory ginger-sesame glaze. This Asian recipe (vegan), ready in about 30 minutes, pairs 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 350 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

14 oz firm tofu
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch
3 cups broccoli florets
1 cup snap peas
2 cloves garlic
1 tbsp ginger
2 tbsp vegetable oil
1/4 cup sesame seeds

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Instructions

Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Toss with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp cornstarch until coated; let sit for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 3 cups broccoli florets and 1 cup snap peas, stir-frying for 4 minutes until bright green and crisp-tender.
Step 3: Add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Add marinated tofu and stir-fry for 5 minutes until golden. Sprinkle with 1/4 cup sesame seeds and serve immediately.