Sticky Orange-Ginger Tofu with Snow Peas and Toasted Cashews
This vibrant vegan stir-fry features crispy tofu tossed in a sticky orange-ginger glaze, paired with crunchy snow peas and toasted cashews for a quick, flavorful meal. Ready in under 20 minutes, it's perfect for busy weeknights and packed with plant-based protein.
- 14 oz extra-firm tofu, drained and pressed
- 2 tbsp cornstarch
- 2 tbsp neutral oil (e.g., canola or grapeseed)
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 0.33 cup fresh orange juice
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1.5 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp orange zest
- 1.5 cups snow peas, trimmed
- 0.5 cup roasted unsalted cashews
- 2 whole scallions, thinly sliced
- 1 tsp sesame seeds (optional)
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Instructions
Cut tofu into 1-inch cubes and toss with cornstarch until evenly coated.
⏱️ 2 minutesHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 5 minutes.
⏱️ 5 minutes 🌡️ medium-highWhile tofu cooks, whisk together orange juice, soy sauce, maple syrup, rice vinegar, and orange zest in a small bowl.
⏱️ 1 minuteTransfer crispy tofu to a plate. Add remaining oil to the skillet. Sauté ginger and garlic for 30 seconds until fragrant, then add snow peas and stir-fry for 2 minutes.
⏱️ 2 minutes 🌡️ medium-highReturn tofu to the skillet, pour in the orange sauce, and stir to coat. Cook for 2-3 minutes until sauce thickens and glazes the tofu.
⏱️ 3 minutes 🌡️ medium-highRemove from heat. Top with toasted cashews, scallions, and optional sesame seeds. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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