Stir-Fried Tofu with Chili-Garlic Sauce and Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian stir-fry featuring crispy tofu, crunchy snap peas, and a bold homemade chili-garlic sauce that brings heat and depth. This asian-inspired vegan (vegetarian) ready in about 30 minutes blends vegetable oil, trimmed snap peas, finely minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 6-7 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, then add 4 finely minced garlic cloves and 1 tsp red chili flakes. Sauté for 30 seconds until aromatic but not burnt.
  3. Step 3: Add 1 cup snap peas and stir-fry for 2-3 minutes until they turn bright green and remain crisp.
  4. Step 4: Stir together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar in a small bowl. Pour this sauce over the snap peas and garlic mixture and stir for 1 minute until the sauce thickens slightly.
  5. Step 5: Return the crispy tofu to the skillet and gently toss to coat with the sauce and vegetables, cooking for another 1-2 minutes until heated through.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Stir-Fried Tofu with Chili-Garlic Sauce and Snap Peas take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Chili-Garlic Sauce and Snap Peas?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Chili-Garlic Sauce 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 Chili-Garlic Sauce and Snap Peas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Chili-Garlic Sauce and Snap Peas vegetarian?

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

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