Tofu and Snap Pea Stir-Fry with Tamarind Sauce
Silky tofu and crisp snap peas stir-fried in a tangy-sweet tamarind sauce, served over steamed rice for a quick, flavorful meal. This thai-inspired stir fry (vegetarian) ready in about 27 minutes pairs firm tofu, snap peas, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 oz, pressed and cut into 1-inch cubes firm tofu
- 1 cup, trimmed snap peas
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornstarch
- 3 tbsp water
- 1 tsp sesame oil
- 4 cups cooked rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 3 tbsp water until smooth.
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook undisturbed for 4 minutes until golden on one side, then flip and cook another 4 minutes until crispy on all sides.
- Step 3: Push tofu to the side of the skillet and add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, then add snap peas and stir-fry for 3 minutes until crisp-tender.
- Step 4: Pour the tamarind sauce mixture over the vegetables and tofu. Cook, stirring constantly, for 2 minutes until sauce thickens and coats ingredients evenly.
- Step 5: Serve immediately over cooked rice, drizzling any remaining sauce from the pan over the top.
Frequently asked questions
How long does Tofu and Snap Pea Stir-Fry with Tamarind Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 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 Tofu and Snap Pea Stir-Fry with Tamarind Sauce?
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 Tofu and Snap Pea Stir-Fry with Tamarind 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 Tamarind 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 Tamarind 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.
