Stir-Fried Tofu with Broccoli and Snow Peas

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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.

Crispy tofu and crisp vegetables stir-fried in a savory ginger-soy sauce, ready in 35 minutes with minimal cleanup. This Asian-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, soy sauce, rice vinegar 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1/2-inch cubes firm tofu
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp, grated ginger
1/2 tsp garlic powder
2 tbsp vegetable oil
2 cups broccoli florets
1 cup, trimmed snow peas
1/4 cup water
2 tbsp cornstarch
1 tbsp sesame oil

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1/2 tsp garlic powder; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
Step 3: Add 2 cups broccoli florets and 1 cup snow peas to the skillet. Stir-fry for 3 minutes until vegetables are bright green and slightly tender.
Step 4: In a separate small bowl, mix 1/4 cup water with 2 tbsp cornstarch to make a slurry. Add the soy sauce mixture to the skillet, then pour in the cornstarch slurry, stirring until sauce thickens (about 1 minute).
Step 5: Return tofu to the skillet, stirring to coat with sauce. Cook for 1 more minute. Drizzle with 1 tbsp sesame oil before serving.