Thai Tofu Stir-Fry with Cashews and Snap Peas
A fragrant, protein-rich stir-fry featuring crispy tofu, crisp vegetables, and a sweet-spicy sauce, ready in 20 minutes. This asian-inspired vegetarian (high-protein, gluten-free) ready in about 30 minutes pairs soy sauce, coconut aminos, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 block (14 oz), pressed and cubed extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 2 tbsp canola oil
- 1 cup, trimmed snap peas
- 1/2 cup, thinly sliced carrots
- 1/4 cup, toasted cashews
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp minced garlic, and 1/2 tsp grated ginger until smooth.
- Step 2: Heat 1 tbsp canola oil in a large skillet or wok over medium-high heat; add cubed tofu and cook for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides.
- Step 3: Remove tofu and add remaining 1 tbsp canola oil to the skillet; stir-fry 1/2 cup sliced carrots and 1 cup snap peas for 3-4 minutes until bright green and crisp-tender.
- Step 4: Return tofu to skillet, pour sauce over everything, and toss to coat. Cook for 2 minutes until sauce thickens and coats the vegetables, then stir in 1/4 cup toasted cashews and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Tofu Stir-Fry with Cashews and Snap Peas 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 Thai Tofu Stir-Fry with Cashews and Snap Peas?
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 soy sauce from drying out.
Can I substitute ingredients in Thai Tofu Stir-Fry with Cashews and Snap Peas?
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 Thai Tofu Stir-Fry with Cashews and Snap Peas 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 Thai Tofu Stir-Fry with Cashews and Snap Peas high-protein?
Yes — this recipe is tagged high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
