Stir-Fried Tofu with Snap Peas and Ginger
A light and flavorful vegetarian stir-fry featuring crispy tofu, fresh snap peas, and a zesty ginger sauce that comes together in under 20 minutes. This asian-inspired vegetarian ready in about 30 minutes pairs firm tofu, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 14 ounces firm tofu
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 cups snap peas
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/4 cup green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides; transfer to a plate.
- Step 2: Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger to the skillet and stir for 30 seconds until fragrant. Add 2 cups snap peas and cook for 3 minutes until bright green and crisp-tender.
- Step 3: In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon cornstarch, and 2 tablespoons water. Pour sauce over the vegetables and stir until it thickens and coats the back of a spoon (about 1 minute). Return tofu to the skillet and toss to coat. Cook for 1 more minute until heated through.
Frequently asked questions
How long does Stir-Fried Tofu with Snap Peas and Ginger 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 Snap Peas and Ginger?
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 firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Snap Peas and Ginger?
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 Snap Peas and Ginger 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 Snap Peas and Ginger 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
