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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-rich stir-fry with tender tofu, crisp vegetables, and a savory-sweet sauce that cooks in under 20 minutes. This asian-inspired vegetarian (vegetarian) 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 450 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.

★ 3.9 (14 ratings) Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 2 minced garlic cloves until fully combined.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Add 1 cup trimmed snap peas and 1 cup julienned carrots to the skillet, then pour in the soy-ginger sauce mixture. Stir to coat all ingredients and cook for 4-5 minutes until vegetables are tender-crisp and sauce thickens slightly.
  4. Step 4: Stir in 2 thinly sliced green onions and cook for 1 minute more, then remove from heat. Sprinkle with 1 tsp sesame seeds before serving.

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Frequently asked questions

How long does Soy-Ginger Tofu Stir-Fry with Snap Peas and Carrots take to make?

Total time is about 30 minutes (15 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 Soy-Ginger Tofu Stir-Fry with Snap Peas and Carrots?

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 firm tofu from drying out.

Can I substitute ingredients in Soy-Ginger Tofu Stir-Fry with Snap Peas and Carrots?

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 Soy-Ginger Tofu Stir-Fry with Snap Peas and Carrots for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Soy-Ginger Tofu Stir-Fry with Snap Peas and Carrots 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.

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