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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 25 minutes blends cornstarch, vegetable oil, minced 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 280 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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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Frequently asked questions

How long does Stir-Fried Tofu with Ginger-Scallion Sauce and Snap Peas take to make?

Total time is about 25 minutes (10 min prep + 15 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 Ginger-Scallion 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 Ginger-Scallion 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 Ginger-Scallion 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 Ginger-Scallion 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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