Stir-Fried Asparagus and Sugar Snap Peas with Tofu
A bright, crisp-tender vegetable stir-fry with pan-seared tofu and a light soy-ginger glaze, perfect for spring evenings. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs tofu, vegetable oil, bunch asparagus 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.
Ingredients
- 14 oz tofu
- 2 tbsp vegetable oil
- 1 bunch asparagus
- 1 cup sugar snap peas
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering.
- Step 2: Add 14 oz cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown; transfer to a plate.
- Step 3: Add 1 bunch trimmed asparagus and 1 cup sugar snap peas to the wok and stir-fry for 3-4 minutes until bright green and crisp-tender.
- Step 4: Add 3 minced garlic cloves and 1 tbsp grated ginger, then cook for 1 minute until fragrant.
- Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 cup water in a small bowl, then pour into the wok.
- Step 6: Mix 1 tbsp cornstarch with 1 tbsp cold water to form a slurry, then add to the wok; cook for 1 minute until sauce thickens and coats vegetables.
- Step 7: Return 14 oz tofu to the wok, toss to coat, and cook for 1 minute until heated through.
Frequently asked questions
How long does Stir-Fried Asparagus and Sugar Snap Peas with Tofu take to make?
Total time is about 35 minutes (20 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 Stir-Fried Asparagus and Sugar Snap Peas with Tofu?
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 tofu from drying out.
Can I substitute ingredients in Stir-Fried Asparagus and Sugar Snap Peas with Tofu?
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 Stir-Fried Asparagus and Sugar Snap Peas with Tofu 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 Stir-Fried Asparagus and Sugar Snap Peas with Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a keeper! Made it for my vegan friends and they loved it.
- ★★★★★
Perfect for a weeknight dinner, quick and healthy.
- ★★★★★
Loved it! My family devoured it.
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