Chicken and Snap Pea Stir-Fry Recipe
A savory, plant-based stir-fry featuring crispy tofu (not chicken), crunchy snap peas, and a sweet ginger-garlic sauce.
Ingredients
- 1 block extra-firm tofu pressed and cubed (14 oz)
- 1 cup snap peas ends trimmed
- 1/2 red bell pepper thinly sliced
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 garlic cloves minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch for tofu
- 2 tbsp neutral oil like avocado or canola
- 1 tbsp rice vinegar
- 1/2 tsp chili flakes optional, for spice
- Cooked rice or noodles for serving
Instructions
- Press tofu for 10 minutes, because soggy cubes are not it.
- Cut tofu into bite-sized pieces and toss with cornstarch—yes, like you’re coating them in confidence.
- Heat 1 tbsp oil in your wok over medium-high and cook tofu until golden and crispy (about 5-6 minutes). Remove from pan.
- Add remaining oil, garlic, and ginger. Sauté for 30 seconds, pretending you’re on a cooking show.
- Add snap peas and red pepper, stir-fry for 3-4 minutes until tender-crisp.
- In a small bowl, whisk soy sauce, hoisin, rice vinegar, sesame oil, and chili flakes. Pour sauce into pan.
- Return tofu to the pan, toss everything together like you mean it.
- Serve over rice or noodles and top with sesame seeds or scallions if you’re feeling fancy.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
💪 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 40%
- Calcium: 15%
- Vitamin K: 30%
- Magnesium: 12%
💡 Additional Notes & Tips
- Want more crunch? Add cashews or peanuts.
- Craving heat? Sriracha or chili oil, darling.
- Make it low-carb? Skip the rice and go cauliflower.
- Leftovers? Honestly, you won’t have any.
- Pro tip: air-fry tofu for peak crispness with less oil fuss.