Stir-Fried Tofu with Garlic, Ginger, and Snow Peas

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 vibrant and healthy stir fry featuring crispy tofu, fresh snow peas, and aromatic garlic and ginger for a flavorful vegan dish. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 15 min Cook: 15 min Serves 3 Asian cuisine 250 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
2 tbsp cornstarch
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced fresh ginger
2 cups, trimmed snow peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2, sliced for garnish green onions
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Toss 14 oz pressed firm tofu cubes with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil. Sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
Step 4: Add 2 cups trimmed snow peas and stir-fry for 2-3 minutes until bright green and slightly tender.
Step 5: Return tofu to the skillet and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss everything together and cook for 1-2 minutes until sauce slightly thickens and coats the tofu and peas.
Step 6: Sprinkle with 2 sliced green onions and 1/4 tsp red pepper flakes if using. Serve hot with steamed rice or noodles.