Stir-Fried Garlic Tofu with Snow Peas and Cashews

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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 quick and easy vegan stir-fry combining crispy tofu, crunchy snow peas, and toasted cashews in a savory garlic sauce. This Asian Fusion-inspired stir-fry recipe (vegan, gluten free option), ready in about 30 minutes, pairs extra-firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Fusion cuisine 350 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
3 tbsp vegetable oil
4, thinly sliced garlic cloves
2 cups, trimmed snow peas
1/2 cup roasted cashews
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1/4 tsp red pepper flakes
2, sliced for garnish green onions

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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 tofu cubes and cook for 4-5 minutes per side until all sides are golden brown and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 4 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
Step 3: Add 2 cups trimmed snow peas and stir-fry for 2-3 minutes until bright green and tender-crisp.
Step 4: Return tofu to the skillet along with 1/2 cup roasted cashews. In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 tsp red pepper flakes, then pour over tofu and vegetables.
Step 5: Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats all ingredients.
Step 6: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles.