Stir-Fried Tofu with Cashews and Snow Peas

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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.

A colorful stir-fry combining crispy tofu, crunchy cashews, and fresh snow peas in a savory garlic-soy sauce. This Asian Fusion-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, snow peas, raw cashews 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 Fusion cuisine 320 cal/serving

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Ingredients

14 oz, pressed and cubed extra firm tofu
2 cups, trimmed snow peas
1/2 cup raw cashews
4, minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp rice vinegar
1 tsp honey
2, sliced thin green onions
1/4 tsp red pepper flakes
1 tbsp cornstarch
2 tbsp water

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Instructions

Step 1: Toss 14 oz pressed and cubed extra firm tofu with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and fry the tofu cubes for 6-8 minutes, turning occasionally until golden and crisp on all sides. Remove and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil and sauté 4 minced garlic cloves for 30 seconds until fragrant. Add 2 cups trimmed snow peas and 1/2 cup raw cashews, stir-frying for 3-4 minutes until peas are tender-crisp.
Step 3: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 2 tbsp water, and 1/4 tsp red pepper flakes in a small bowl. Pour the sauce over the vegetables and add the tofu back to the pan. Toss everything together and cook for an additional 2 minutes until the sauce thickens and coats all ingredients. Garnish with 2 sliced green onions before serving.