Spicy Stir-Fried Tofu with Snow Peas and Cashews

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 developed and reviewed.

A vibrant vegan stir-fry combining crispy tofu, crunchy snow peas, and toasted cashews in a spicy garlic sauce. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, snow peas, cashews 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 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
2 cups trimmed snow peas
1/2 cup raw, unsalted cashews
2 tbsp vegetable oil
4 cloves, minced garlic cloves
1 tbsp fresh grated ginger
3 tbsp soy sauce
1 tbsp sriracha sauce
1 tsp brown sugar
1 tbsp rice vinegar
2 stalks sliced green onions
1 tsp sesame oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil, then add 4 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until aromatic.
Step 3: Add 2 cups trimmed snow peas and stir-fry for 3 minutes until bright green and tender-crisp.
Step 4: Return tofu to the skillet and add 1/2 cup raw cashews. Stir to combine.
Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tsp brown sugar, and 1 tbsp rice vinegar. Pour sauce over tofu and vegetables, tossing to coat evenly. Cook for 2 minutes until sauce thickens and coats ingredients.
Step 6: Remove from heat and stir in 2 sliced green onions and 1 tsp sesame oil. Serve immediately over steamed rice or noodles.