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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu, fresh snow peas, and crunchy cashews tossed in a fragrant ginger-soy sauce. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs divided vegetable oil, finely grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz pressed, cubed tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 2 tbsp finely grated fresh ginger and 3 minced garlic cloves for 30 seconds until fragrant.
  3. Step 3: Add 2 cups trimmed snow peas and stir-fry for 3-4 minutes until bright green and just tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp cornstarch, and 2 tbsp water until smooth.
  5. Step 5: Return tofu to the skillet, pour sauce over everything, and toss gently to coat. Cook for 2 minutes until sauce thickens and glazes the tofu and vegetables.
  6. Step 6: Stir in 1/2 cup chopped roasted cashews and 2 sliced green onions. Season with 1/2 tsp black pepper, toss once more, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Tofu with Ginger, Snow 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, Snow 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 divided vegetable oil from drying out.

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

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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