Soy-Glazed Tofu with Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu coated in a savory-sweet soy glaze, paired with vibrant snap peas and sesame seeds. This asian-inspired vegan (gluten free) ready in about 45 minutes pairs extra-firm tofu, soy sauce, maple syrup 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 rice, quinoa, or a quick salad. 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.

★ 4.5 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Press 14 oz extra-firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
  2. Step 2: Whisk 3 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp sesame oil in a bowl.
  3. Step 3: Arrange tofu cubes in a single layer on a parchment-lined baking sheet. Brush with 2 tbsp soy sauce mixture.
  4. Step 4: Bake at 400°F (200°C) for 20 minutes, flipping halfway, until golden and crisp.
  5. Step 5: While tofu bakes, mince 2 garlic cloves and grate 1 tsp ginger. Sauté in a pan over medium heat with 1 tbsp oil for 1 minute until fragrant.
  6. Step 6: Add 10 oz snap peas and cook for 4 minutes until bright green and tender-crisp.
  7. Step 7: Toss baked tofu with snap peas and remaining sauce. Sprinkle with 1 tsp sesame seeds before serving.

Frequently asked questions

How long does Soy-Glazed Tofu with Snap Peas take to make?

Total time is about 45 minutes (20 min prep + 25 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-Glazed Tofu with Snap Peas?

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 extra-firm tofu from drying out.

Can I substitute ingredients in Soy-Glazed Tofu with Snap Peas?

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-Glazed Tofu with Snap Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Glazed Tofu with Snap Peas gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes