Soy-Glazed Tofu Stir-Fry with Snap Peas and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Crispy tofu and vibrant snap peas in a savory soy-ginger glaze, served over fluffy rice for a quick weeknight meal. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes pairs cornstarch, divided vegetable oil, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 14 oz, pressed and cut into 1-inch cubes firm tofu
• 2 tbsp cornstarch
• 3 tbsp, divided vegetable oil
• 1 cup, trimmed snap peas
• 1 medium, sliced into thin strips red bell pepper
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 cup cooked white rice
• 2, sliced green onions

Instructions

1. Step 1: Place pressed tofu cubes in a bowl and toss with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat and add tofu in a single layer; cook for 3-4 minutes per side until golden brown, then set aside.
2. Step 2: Add remaining 2 tbsp vegetable oil to the skillet, then stir-fry 1 cup snap peas and 1 medium red bell pepper (sliced into thin strips) for 3-4 minutes until crisp-tender. Add 2 minced garlic cloves and 1 tbsp grated ginger and cook for 1 minute until fragrant.
3. Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl. Pour the sauce over the vegetables and bring to a simmer, then add the cooked tofu and stir to coat. Cook for 2 more minutes until the sauce thickens slightly. Serve over 1 cup cooked white rice and garnish with 2 sliced green onions.