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

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Crisp-tender snap peas and golden tofu cubes tossed in a vibrant garlic-chili sauce for a quick vegan stir-fry. This Asian-inspired game-day recipe (vegan), ready in about 25 minutes, pairs extra-firm tofu, snap peas, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
1 cup, trimmed snap peas
2 tbsp vegetable oil
3 cloves, minced garlic cloves
1/2 tsp red chili flakes
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp sesame oil
2 stalks, sliced thin green onions

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed extra-firm tofu cubes and cook for 4-5 minutes per side, turning carefully, until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and sauté 3 minced garlic cloves with 1/2 tsp red chili flakes for 30 seconds until fragrant.
Step 3: Add 1 cup trimmed snap peas and stir-fry for 3-4 minutes until bright green and crisp-tender.
Step 4: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar in a small bowl until sugar dissolves, then pour into the skillet.
Step 5: Return tofu to the skillet and toss gently to coat everything evenly. Cook for 2 minutes until the sauce thickens slightly and clings to the tofu and snap peas.
Step 6: Remove from heat, drizzle 1 tsp sesame oil over the stir-fry, and sprinkle with 2 sliced green onions before serving for a fresh finish.