Stir-Fried Tofu with Snap Peas and Ginger in Soy-Vinegar Sauce

By AislePrompt Editorial · ·

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, protein-packed stir-fry featuring firm tofu, crisp snap peas, and fresh ginger tossed in a savory-sweet soy-vinegar sauce for a healthy weeknight meal. This Asian recipe (vegetarian, vegan), ready in about 35 minutes, pairs firm tofu, snap peas, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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: 20 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu to remove excess water, then cut into 1-inch cubes. In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, and water until smooth.
  2. Step 2: Heat vegetable oil in a skillet over medium-high heat until shimmering.
  3. Step 3: Add tofu cubes and stir-fry for 4-5 minutes until golden brown on all sides; transfer to a plate.
  4. Step 4: Add minced ginger and garlic to the skillet and stir-fry for 30 seconds until fragrant.
  5. Step 5: Add snap peas and stir-fry for 2-3 minutes until crisp-tender.
  6. Step 6: Return tofu to the skillet and pour sauce over the top; stir continuously until sauce thickens and coats ingredients, about 1 minute.
  7. Step 7: Stir in sesame oil and chopped green onions, then cook for 30 seconds. Serve immediately over rice or noodles.

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