Woodbridge Wok Stir-Fry
A vibrant mix of snap peas, bell peppers, and tofu stir-fried with garlic and ginger, tossed in a light soy-ginger sauce. This asian-inspired asian (vegetarian) ready in about 30 minutes pairs block (14 oz), pressed and cubed tofu, trimmed snap peas, red, 1 yellow, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tofu
- 1 cup, trimmed snap peas
- 1 red, 1 yellow, sliced bell peppers
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp mixed with 2 tbsp water cornstarch
Instructions
- Step 1: In a wok or large skillet, heat 1 tbsp sesame oil over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden and crispy, stirring occasionally. Remove and set aside.
- Step 2: In the same wok, add 1 tbsp oil. Sauté garlic and ginger for 30 seconds until fragrant. Add snap peas and bell peppers, stir-frying for 3-4 minutes until crisp-tender.
- Step 3: Return tofu to the wok. Pour in soy sauce, rice vinegar, and cornstarch mixture. Cook for 2-3 minutes until sauce thickens and coats the ingredients evenly. Serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Woodbridge Wok Stir-Fry 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 Woodbridge Wok Stir-Fry?
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 Woodbridge Wok Stir-Fry?
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 Woodbridge Wok Stir-Fry 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 Woodbridge Wok Stir-Fry 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.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
