Stir-Fried Tofu with Broccoli and Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-tender vegetables and golden tofu coated in a savory-sweet sauce for a vibrant vegan weeknight dinner. This asian (vegan) ready in about 30 minutes pairs pressed and cubed 1-inch firm tofu, florets broccoli, ends trimmed 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

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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Frequently asked questions

How long does Stir-Fried Tofu with Broccoli and Snap Peas take to make?

Total time is about 30 minutes (15 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 Tofu with Broccoli and 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 florets broccoli from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Broccoli and 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 Stir-Fried Tofu with Broccoli and Snap Peas 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 Tofu with Broccoli and Snap Peas vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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