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

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 drafted and published.

A quick and flavorful stir-fry featuring crispy tofu tossed with fresh snap peas in a fragrant ginger-sesame sauce. This Asian-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs vegetable oil, snap peas, trimmed, fresh ginger, grated 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

14 oz extra-firm tofu, pressed and cut into 1-inch cubes
3 tbsp vegetable oil
2 cups snap peas, trimmed
1 tbsp fresh ginger, grated
3 garlic cloves, minced
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp honey
1 tbsp sesame seeds
2 stalks green onions, thinly sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed, cubed extra-firm tofu and cook for 4-5 minutes per side until golden and crisp, turning carefully. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 2 cups snap peas and stir-fry for 2 minutes until bright green and slightly tender.
Step 3: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
Step 4: Stir together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp honey. Pour sauce over snap peas and add tofu back to skillet. Toss gently to coat and cook for 1-2 minutes until heated through.
Step 5: Remove from heat, sprinkle 1 tbsp sesame seeds and 2 thinly sliced green onions over the dish, and serve immediately.