Photo of Tofu & Snap Pea Stir-Fry with Cashews by WW

Tofu & Snap Pea Stir-Fry with Cashews

3 - 5
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Quick-cooking soba noodles make the perfect pairing for this easy stir-fry. If you can't find good sugar snap peas, swap snow peas in their place.


Sesame oil

1 tbsp(s), divided

Extra firm tofu

14 oz, drained and cubed

Fresh shiitake mushroom

3½ oz, stemmed and sliced

Uncooked onion(s)

1 medium, sliced

Uncooked sugar snap peas

½ pound(s), fresh, trimmed

Hoisin sauce

¼ cup(s)

Dry roasted salted cashews

cup(s), chopped (2 tbsp)

Fresh basil

2 tbsp(s), chopped


  1. Heat large deep skillet or wok over medium heat until drop of water sizzles on it. Add 1 teaspoon oil and swirl to coat pan. Add tofu and stir-fry until golden, about 6 minutes. Transfer to medium bowl.
  2. Add remaining 2 teaspoons oil to pan and swirl to coat. Add mushrooms and onion and stir-fry until vegetables are lightly browned, about 6 minutes. Add tofu and snap peas and stir-fry just until snap peas turn bright green and tofu is hot, about 2 minutes. Add hoisin sauce and cook, stirring constantly, just until blended, about 30 seconds. Serve sprinkled with cashews and basil.
  3. Serving size: a generous 1 cup stir-fry and ½ tablespoon cashews