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

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant vegetarian stir-fry featuring crispy tofu and crisp vegetables in a savory soy-ginger sauce. This Asian-inspired vegetarian recipe, ready in about 35 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 280 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
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 cup snap peas
• 1/2 cup water
• 2 tbsp cornstarch

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Instructions

1. Step 1: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, and 2 minced garlic cloves.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 14 oz cubed tofu and stir-fry for 5-6 minutes until golden brown on all sides. Remove tofu and set aside.
3. Step 3: Add 2 cups broccoli florets and 1 cup snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Return tofu to the skillet. Pour the sauce mixture over the vegetables and tofu, stirring to coat. Add 1/2 cup water and bring to a simmer.
5. Step 5: Whisk 2 tbsp cornstarch with 2 tbsp water to make a slurry. Stir into the skillet and cook for 1-2 minutes until sauce thickens and coats the vegetables evenly.