Stir-Fried Tofu with Hidden Ginger and Snow Pea Shoots

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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.

A vibrant stir-fry combining delicate tofu with fresh snow pea shoots and a hidden punch of ginger, delivering a light yet flavorful plant-based dish. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, snow pea shoots, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 Fusion cuisine 260 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 cups, rinsed snow pea shoots
2 tbsp finely minced fresh ginger
3 cloves, minced garlic cloves
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp rice vinegar
2, sliced green onions
1/4 tsp (optional) red chili flakes
2 tbsp vegetable oil
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crisp.
Step 2: Push tofu to the side of the pan and add 2 tbsp finely minced fresh ginger and 3 minced garlic cloves in the cleared space. Stir-fry for 1 minute until fragrant but not burnt.
Step 3: Add 3 cups rinsed snow pea shoots to the pan. Stir-fry everything together for 2-3 minutes until the shoots are wilted but still vibrant green.
Step 4: Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tbsp sesame oil. Add 1/4 tsp red chili flakes if using. Toss gently to combine and heat through for 1 minute.
Step 5: Season with salt and black pepper to taste. Remove from heat and garnish with 2 sliced green onions before serving.