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

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A vibrant vegan stir-fry featuring crispy tofu, fresh snow peas, and crunchy cashews tossed in a fragrant ginger-soy sauce. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, vegetable oil, and fresh ginger for a weeknight-friendly dinner. 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 "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 oz block extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 2 tbsp fresh ginger, finely grated
• 3 garlic cloves, minced
• 2 cups snow peas, trimmed
• 1/2 cup roasted cashews, roughly chopped
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp cornstarch
• 2 tbsp water
• 2 stalks green onions, thinly sliced
• 1/2 tsp black pepper

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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.