Stir-Fried Sesame Ginger Tofu with Broccoli and Snow Peas

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

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 drafted and published.

A quick and flavorful vegan stir-fry featuring crispy tofu tossed with fresh broccoli and snow peas in a savory sesame ginger sauce. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Fusion cuisine 320 cal/serving

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Ingredients

14 oz block, pressed and cubed into 1-inch pieces extra-firm tofu
2 cups broccoli florets
1 cup, trimmed snow peas
2 tbsp sesame oil
1 tbsp grated fresh ginger
3, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp toasted sesame seeds
2, sliced thinly green onions

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 6-8 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 1 tbsp grated fresh ginger and 3 minced garlic cloves for 30 seconds until fragrant.
Step 3: Add 2 cups broccoli florets and 1 cup trimmed snow peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are bright green and tender-crisp.
Step 4: Return tofu to the skillet. Pour in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
Step 5: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.