Stir-Fried Tofu with Cashews and Snap Peas
Crispy tofu cubes tossed with fresh snap peas and toasted cashews in a savory-sweet sauce. This asian-inspired vegan (high-protein, gluten-free) ready in about 25 minutes pairs raw cashews, trimmed snap peas, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, 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 cut into 1-inch cubes firm tofu
- 1/4 cup, raw cashews
- 1 cup, trimmed snap peas
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat vegetable oil in a wok over high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate.
- Step 2: In a small bowl, mix soy sauce, rice vinegar, maple syrup, and cornstarch. Heat sesame oil in the wok, add garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Step 3: Add snap peas and stir-fry for 2 minutes until bright green. Return tofu to the wok, pour in sauce mixture, and toss until sauce thickens and coats everything (about 1 minute). Stir in cashews and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Cashews and Snap Peas take to make?
Total time is about 25 minutes (15 min prep + 10 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 Cashews 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 raw cashews from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Cashews 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 Cashews and Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Cashews and Snap Peas high-protein?
Yes — this recipe is tagged high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
