Spicy Tofu Stir-Fry with Ginger and Snow Peas

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 colorful vegan stir-fry featuring crispy tofu, fresh snow peas, and a spicy ginger sauce that packs a flavorful punch. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, vegetable oil, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cubed
2 tbsp vegetable oil
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1 1/2 cups snow peas, trimmed
1 medium red bell pepper, sliced
3 tbsp low sodium soy sauce
1 tbsp sriracha sauce
1 tsp brown sugar
1 tsp cornstarch
2 tbsp water
2 green onions, sliced
1 tsp sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu, cooking for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp grated fresh ginger and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
Step 3: Add 1 1/2 cups snow peas and 1 sliced red bell pepper, stir-frying for 3-4 minutes until vegetables are crisp-tender.
Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp sriracha sauce, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
Step 5: Return tofu to the skillet and pour the sauce over the mixture. Cook, stirring, for 2-3 minutes until the sauce thickens and coats the tofu and veggies.
Step 6: Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.