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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, vegan) ready in about 35 minutes blends firm tofu, snap peas, ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Frequently asked questions

How long does Stir-Fried Tofu with Snap Peas and Ginger in Soy-Vinegar Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Snap Peas and Ginger in Soy-Vinegar Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Snap Peas and Ginger in Soy-Vinegar Sauce?

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 in Soy-Vinegar Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 in Soy-Vinegar Sauce vegetarian?

Yes — this recipe is tagged vegetarian, 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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