Stir-Fried Tofu with Garlic-Ginger Sauce and Snap Peas
A vibrant vegetarian stir-fry featuring crispy tofu and fresh snap peas tossed in a savory garlic-ginger sauce, ready in under 20 minutes. This asian-inspired vegan (vegetarian) ready in about 20 minutes blends trimmed snap peas, minced garlic cloves, finely grated fresh ginger 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 220 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.
Ingredients
- 14 oz block, drained and cut into 1-inch cubes extra-firm tofu
- 2 cups, trimmed snap peas
- 3, minced garlic cloves
- 1 tbsp, finely grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp brown sugar
- 2, thinly sliced scallions
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz extra-firm tofu cubes and cook for 3-4 minutes per side, turning gently to brown all sides until crispy and golden. Remove tofu and set aside.
- Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger. Sauté for 30 seconds until fragrant but not burnt.
- Step 3: Add 2 cups trimmed snap peas and stir-fry for 2-3 minutes until they turn bright green and remain crisp.
- Step 4: Return tofu to the skillet. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp brown sugar. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the tofu and snap peas.
- Step 5: Remove from heat, sprinkle with 2 thinly sliced scallions and 1 tsp toasted sesame seeds before serving immediately with steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic-Ginger Sauce and Snap Peas take to make?
Total time is about 20 minutes (10 min prep + 10 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 Garlic-Ginger 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 Garlic-Ginger 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 Garlic-Ginger 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 Garlic-Ginger 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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