Stir-Fried Tofu with Broccoli, Snap Peas, and Ginger

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant, protein-rich stir-fry with crisp-tender vegetables and a savory ginger-garlic sauce that cooks. This Asian recipe (vegetarian), 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 2 cups, florets broccoli
• 1 cup, trimmed snap peas
• 1 tbsp, minced ginger
• 2 cloves, minced garlic
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 2, sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat; add 14 oz cubed pressed tofu and cook for 5-6 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: Add 1 tbsp minced ginger and 2 minced garlic cloves to the wok; stir-fry for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets and 1 cup snap peas; stir-fry for 4-5 minutes until crisp-tender.
4. Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp cornstarch; pour over vegetables and stir until sauce thickens, about 1 minute.
5. Step 5: Return tofu to the wok, toss to coat, and cook for 1 minute more; garnish with 2 sliced green onions before serving.