Spicy Tofu Stir-Fry with Snap Peas
A vibrant, protein-packed stir-fry with crispy tofu and snap peas in a zesty sauce, ready in 20 minutes. This asian-inspired asian (vegetarian, high-protein) ready in about 25 minutes pairs pressed and cubed (1-inch) firm tofu, vegetable oil, soy sauce 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, pressed and cubed (1-inch) firm tofu
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha
- 2 cloves, minced garlic
- 1 tsp, grated fresh ginger
- 2 cups, trimmed snap peas
- 1, sliced bell pepper
- 1 tbsp cornstarch
- 1/2 cup water
- 2, sliced green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook for 8 minutes, turning occasionally, until golden brown and crispy on all sides.
- Step 2: Push tofu to one side of the skillet, add 2 minced garlic cloves and 1 tsp grated ginger, and sauté for 30 seconds until fragrant.
- Step 3: Add 2 cups trimmed snap peas and 1 sliced bell pepper, stir-frying for 3 minutes until vegetables are crisp-tender with slight char.
- Step 4: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sriracha in a small bowl. Pour over vegetables and tofu, stirring to coat evenly.
- Step 5: Stir in 1/2 cup water and bring to a simmer, then add 1 tbsp cornstarch mixed with 2 tbsp water. Cook for 2 minutes until sauce thickens and coats the back of a spoon.
- Step 6: Garnish with 2 sliced green onions and serve immediately over rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Snap Peas take to make?
Total time is about 25 minutes (15 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 Spicy 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 vegetable oil from drying out.
Can I substitute ingredients in Spicy 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 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 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
