Stir-Fried Tofu with Ginger-Sesame Glaze and Snap Peas

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Light and flavorful stir-fried tofu coated with a glossy ginger-sesame glaze and crisp snap peas for a satisfying vegan meal. This Asian-inspired vegan recipe (gluten free option), ready in about 25 minutes, pairs firm tofu, snap peas, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 220 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1 cup, trimmed snap peas
2 tbsp sesame oil
1 tbsp, minced fresh ginger
2 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp cornstarch
2 tbsp water
1 tsp toasted sesame seeds
2 stalks, thinly sliced green onions

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook, turning occasionally, for 8-10 minutes until all sides are golden brown and crisp.
Step 2: Remove tofu from the skillet and set aside. Add 1 tbsp sesame oil to the same skillet, then add 1 tbsp minced fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Stir in 3 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp rice vinegar. In a small bowl, whisk 1 tsp cornstarch with 2 tbsp water and pour into the skillet. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
Step 4: Return the tofu to the skillet along with 1 cup trimmed snap peas. Toss to coat everything evenly in the ginger-sesame glaze and cook for 2-3 minutes until snap peas are tender-crisp.
Step 5: Remove from heat and garnish with 1 tsp toasted sesame seeds and 2 thinly sliced green onions before serving.