Spicy Ginger-Tofu Stir-Fry with Snap Peas
Crispy pan-fried tofu and vibrant snap peas in a zesty ginger-scallion sauce, ready in under 20 minutes for a protein-packed vegetarian dinner. This asian-inspired vegetarian (vegetarian, high-protein) ready in about 25 minutes pairs block 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 320 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 block firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 4 (white and green parts separated, thinly sliced) scallions
- 10 oz trimmed snap peas
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
Instructions
- Step 1: Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 4-5 minutes per side until golden and crispy, then set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Sauté 2 tbsp minced scallion whites and grated ginger for 30 seconds until fragrant. Add snap peas and stir-fry for 3-4 minutes until bright green and crisp-tender.
- Step 4: Whisk soy sauce, rice vinegar, and 2 tbsp water in a small bowl. Pour sauce over vegetables, add tofu, and stir-fry for 1 minute until sauce thickens. Finish with sesame oil and remaining scallion greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Ginger-Tofu Stir-Fry with Snap Peas take to make?
Total time is about 25 minutes (10 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 Spicy Ginger-Tofu Stir-Fry 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 block firm tofu from drying out.
Can I substitute ingredients in Spicy Ginger-Tofu Stir-Fry 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 Spicy Ginger-Tofu Stir-Fry with Snap Peas 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 Spicy Ginger-Tofu Stir-Fry with Snap Peas vegetarian?
Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Simple and delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
