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

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Crisp-tender snow peas and golden pan-fried tofu tossed in a fragrant ginger-scallion sauce for a quick and healthy Asian-inspired vegetarian stir-fry. This Asian vegetarian recipe, ready in about 30 minutes, pairs cornstarch, vegetable oil, and fresh ginger, minced for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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 ounces extra firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 2 tablespoons fresh ginger, minced
• 3 garlic cloves, minced
• 4 scallions, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 8 ounces snow peas, trimmed
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon toasted sesame seeds

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Instructions

1. Step 1: Toss 14 ounces extra firm tofu cubes with 3 tablespoons cornstarch until evenly coated. Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook without moving for 4 minutes until crisp and golden on one side, then flip and cook another 3-4 minutes until all sides are golden. Remove tofu and set aside.
2. Step 2: In the same skillet, reduce heat to medium and add 2 tablespoons minced fresh ginger, 3 minced garlic cloves, and 4 thinly sliced scallions. Sauté for 1-2 minutes until fragrant and scallions soften.
3. Step 3: Stir in 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes. Let the sauce cook for 1 minute until glossy.
4. Step 4: Add 8 ounces trimmed snow peas to the skillet and stir-fry for 2-3 minutes until they are bright green and crisp-tender.
5. Step 5: Return the tofu to the skillet and gently toss everything together to coat the tofu and peas in the ginger-scallion sauce.
6. Step 6: Remove from heat and sprinkle 1 tablespoon toasted sesame seeds over the dish before serving.