Stir-Fried Tofu with Ginger and Snap Peas

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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.

Tender tofu and crisp vegetables in a savory ginger sauce, served over steamed rice. This Asian recipe (vegan), ready in about 22 minutes, pairs firm tofu, snap peas, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 10 min Cook: 12 min Serves 4 Asian cuisine 290 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
1 cup, trimmed snap peas
1 tbsp, grated ginger
2 tbsp soy sauce
1 tsp sesame oil
2 cups, cooked rice
2, thinly sliced scallions

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Instructions

Step 1: Heat 1 tbsp sesame oil in a wok over high heat until shimmering. Add 14 oz cubed tofu and stir-fry for 5 minutes until golden brown on all sides.
Step 2: Push tofu to one side of the wok; add 1 cup snap peas and 1 tbsp grated ginger to the empty space. Stir-fry for 3 minutes until snap peas are bright green and crisp-tender.
Step 3: Add 2 tbsp soy sauce to the wok, combine with tofu and vegetables, and cook for 1 minute until sauce coats ingredients; serve over 2 cups cooked rice with 2 sliced scallions.