Stir-Fried Tofu with Broccoli and Snap Peas

By AislePrompt Editorial · ·

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.

Crisp-tender vegetables and golden tofu coated in a savory-sweet sauce for a vibrant vegan weeknight dinner. This Asian recipe (vegan), ready in about 30 minutes, pairs firm tofu, broccoli, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add 14 oz cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
  2. Step 2: Add 2 cups broccoli florets and 1 cup snap peas to the skillet. Stir-fry for 3 minutes until crisp-tender.
  3. Step 3: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp cornstarch, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 cup vegetable broth in a small bowl.
  4. Step 4: Pour sauce over vegetables in the skillet, stirring constantly until sauce thickens and coats vegetables, about 2 minutes.
  5. Step 5: Return tofu to the skillet and stir to coat. Cook for 1 minute more. Sprinkle with 2 sliced green onions and 1 tbsp sesame seeds before serving.

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