Vegetarian Stir-Fry with Tofu, Snap Peas, and Cashews
A vibrant and quick stir-fry combining crispy tofu, crunchy snap peas, and toasted cashews in a savory soy-ginger sauce. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs trimmed snap peas, medium, julienned carrot, unsalted cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, 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.
Ingredients
- 14 oz block, pressed and cubed extra-firm tofu
- 2 cups, trimmed snap peas
- 1 medium, julienned carrot
- 1/3 cup, unsalted cashews
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp minced fresh ginger
- 2 cloves minced garlic cloves
- 2 tbsp vegetable oil
- 2 stalks sliced, for garnish green onions
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 3: Add 2 cups trimmed snap peas and 1 julienned medium carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 4: Return tofu to the skillet. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Toss everything together for 1-2 minutes until sauce thickens slightly and coats tofu and vegetables.
- Step 5: Remove from heat and stir in 1/3 cup unsalted cashews. Garnish with 2 sliced green onions and serve hot with steamed rice or noodles if desired.
Frequently asked questions
How long does Vegetarian Stir-Fry with Tofu, Snap Peas, and Cashews take to make?
Total time is about 25 minutes (10 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 Vegetarian Stir-Fry with Tofu, Snap Peas, and Cashews?
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 trimmed snap peas from drying out.
Can I substitute ingredients in Vegetarian Stir-Fry with Tofu, Snap Peas, and Cashews?
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 Vegetarian Stir-Fry with Tofu, Snap Peas, and Cashews for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegetarian Stir-Fry with Tofu, Snap Peas, and Cashews 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.
