Ginger-Lime Tofu Stir-Fry with Sugar Snap Peas and Toasted Cashews
This vibrant stovetop stir-fry features golden tofu tossed with crisp sugar snap peas in a zingy ginger-lime sauce, finished with toasted cashews for extra crunch. A quick and satisfying meal ready in under 20 minutes, perfect for busy weeknights.
- 14 oz firm tofu, pressed and cubed
- 2 cups sugar snap peas, trimmed
- 1 medium red bell pepper, thinly sliced
- 1/3 cup raw cashews
- 2 tbsp neutral oil (such as canola or vegetable)
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp lime zest
- 2 tbsp scallions, sliced
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Instructions
In a large nonstick skillet or wok over medium heat, toast the cashews, stirring frequently, until golden and fragrant, about 2-3 minutes. Transfer to a bowl and set aside.
⏱️ 3 minutesIncrease heat to medium-high. Add 1 tablespoon oil to the pan, then add the tofu cubes. Cook, turning occasionally, until golden and slightly crisp on all sides, about 5 minutes.
⏱️ 5 minutesAdd remaining oil, ginger, and garlic to the pan. Sauté for 30 seconds until fragrant.
Add sugar snap peas and bell pepper. Stir-fry for 2 minutes until just tender-crisp.
⏱️ 2 minutesIn a small bowl, whisk together soy sauce, lime juice, honey, cornstarch, water, and lime zest. Pour sauce into the pan and toss everything to coat. Cook for 1-2 minutes until sauce thickens.
⏱️ 2 minutesRemove from heat. Sprinkle with toasted cashews and sliced scallions. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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