Stir-Fried Tofu with Ginger, Snap Peas, and Cashews

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

A vibrant vegetarian stir-fry combining crispy tofu, crunchy snap peas, and toasted cashews in a savory ginger sauce. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs vegetable oil, minced fresh ginger, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "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: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until hot and shimmering.
  2. Step 2: Add 14 oz pressed and cubed extra firm tofu to the pan and cook for 5-6 minutes, stirring occasionally until all sides are golden and crisp; remove tofu and set aside.
  3. Step 3: In the same pan, add remaining 1 tbsp vegetable oil, 1 tbsp minced fresh ginger, and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
  4. Step 4: Add 2 cups trimmed snap peas and 1 medium sliced red bell pepper; stir-fry for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Return the tofu to the pan; stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Toss everything together and cook for 2 minutes until the sauce thickens and coats the ingredients.
  6. Step 6: Remove from heat and stir in 1/2 cup roasted cashews. Garnish with 2 sliced scallions and 1 tsp sesame seeds before serving.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Ginger, Snap Peas, and Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger, Snap Peas, and Cashews?

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, Snap Peas, and Cashews for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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, Snap Peas, and Cashews 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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