Speedy Tofu Stir-Fry with Snap Peas and Black Bean Sauce

By AislePrompt Editorial · ·

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, protein-packed stir-fry with crispy tofu and fresh snap peas in a savory black bean sauce—ready in 20 minutes. This Asian-inspired quick recipe (vegan, gluten-free), ready in about 20 minutes, pairs firm tofu, vegetable oil, snap peas 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 14 oz cubed tofu dry with paper towels, then toss with 2 tbsp vegetable oil until evenly coated.
  2. Step 2: Heat 1 tbsp oil in a wok or large skillet over high heat. Add tofu and cook for 4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp oil to the skillet. Stir-fry 1 cup snap peas, 1 sliced onion, 2 minced garlic cloves, and 1 tbsp grated ginger for 3 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk 3 tbsp black bean sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water in a bowl. Pour into skillet, stirring until sauce thickens and coats vegetables (about 2 minutes).
  5. Step 5: Return tofu to skillet, add 1/4 cup chopped scallions, and toss for 1 minute until heated through and coated in sauce.

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