Speedy Tofu Stir-Fry with Snap Peas and Black Bean Sauce
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 meals (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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 1 cup, trimmed snap peas
- 1 medium, sliced onion
- 2, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 tbsp black bean sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
- 1/4 cup, chopped scallions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 14 oz cubed tofu dry with paper towels, then toss with 2 tbsp vegetable oil until evenly coated.
- 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.
- 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.
- 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).
- Step 5: Return tofu to skillet, add 1/4 cup chopped scallions, and toss for 1 minute until heated through and coated in sauce.
Frequently asked questions
How long does Speedy Tofu Stir-Fry with Snap Peas and Black Bean Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 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 Speedy Tofu Stir-Fry with Snap Peas and Black Bean Sauce?
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 Speedy Tofu Stir-Fry with Snap Peas and Black Bean Sauce?
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 Speedy Tofu Stir-Fry with Snap Peas and Black Bean Sauce 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 Speedy Tofu Stir-Fry with Snap Peas and Black Bean Sauce vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
