Soy-Ginger Stir-Fried Tofu 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 drafted and published.

A vibrant vegan stir-fry featuring crispy tofu and crisp vegetables in a fragrant ginger-soy glaze, ready in under 30 minutes. This Asian-inspired quick recipe (vegan), ready in about 30 minutes, pairs firm tofu, broccoli, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 2 Asian cuisine 320 cal/serving

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Ingredients

14 oz firm tofu
2 cups broccoli
1 cup snap peas
1 tbsp fresh ginger
2 cloves garlic
3 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
1 tsp cornstarch
2 tbsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Press 14 oz firm tofu for 15 minutes, then cut into 1-inch cubes. Toss with 1 tsp cornstarch and 1/4 tsp salt.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook 5-6 minutes, turning until golden brown; remove and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil and heat. Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying 30 seconds until fragrant.
Step 4: Add 2 cups broccoli florets and 1 cup snap peas, stir-frying 3-4 minutes until bright green and crisp-tender.
Step 5: Return tofu to skillet. Add 3 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp sesame oil, tossing to coat. Cook 1-2 minutes until sauce thickens slightly, then season with 1/4 tsp black pepper.