Stir-Fried Tofu with Ginger-Scallion Sauce and Snap Peas

By AislePrompt Editorial · ·

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.

Crisp-tender tofu cubes stir-fried and tossed in a fragrant ginger-scallion sauce, complemented by crunchy snap peas for a vibrant vegetarian entrée. This Asian-inspired vegetarian recipe, ready in about 25 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 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

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Instructions

  1. Step 1: Toss 14 oz firm tofu cubes in 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 4-5 minutes on each side until golden and crisp; remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 1 tbsp minced fresh ginger and 3 thinly sliced scallions for 1 minute until fragrant.
  3. Step 3: Add 1 cup snap peas and stir-fry for 2 minutes until bright green and tender-crisp. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, cooking for another minute.
  4. Step 4: Return tofu to the skillet, drizzle 1 tsp sesame oil over everything, and toss gently to coat tofu and vegetables evenly with the sauce. Serve immediately.

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