Tofu and Snap Pea Stir-Fry with Peanut Sauce
A quick, protein-packed stir-fry with tender tofu, crisp snap peas, and a rich homemade peanut sauce. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes blends firm tofu, snap peas, red bell pepper 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 350 calories and feeds 4, 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.
Ingredients
- 14 oz firm tofu
- 12 oz snap peas
- 1 red bell pepper
- 2 cloves garlic
- 3 tbsp soy sauce
- 3 tbsp peanut butter
- 1 tbsp honey
- 1 tbsp lime juice
- 8 oz rice noodles
- 1 tbsp vegetable oil
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove moisture. Cube into 1-inch pieces. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add tofu and cook for 4-5 minutes until golden and crispy, stirring occasionally. Remove and set aside.
- Step 2: Add 1 tbsp vegetable oil to the same pan. Sauté 2 minced garlic cloves for 30 seconds. Add 12 oz snap peas, 1 diced red bell pepper, and 1/4 cup water. Cook for 3-4 minutes until vegetables are tender-crisp.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 3 tbsp peanut butter, 1 tbsp honey, and 1 tbsp lime juice until smooth. Add to the pan and stir to coat everything evenly. Return the tofu to the pan and cook for 2-3 minutes until heated through.
- Step 4: Meanwhile, cook 8 oz rice noodles according to package instructions. Drain and toss with the stir-fry mixture. Serve immediately with extra lime wedges if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu and Snap Pea Stir-Fry with Peanut Sauce take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tofu and Snap Pea Stir-Fry with Peanut 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 Tofu and Snap Pea Stir-Fry with Peanut 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 Tofu and Snap Pea Stir-Fry with Peanut Sauce 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 Tofu and Snap Pea Stir-Fry with Peanut Sauce 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
