Tofu & snap pea stir-fry

Tofu & snap pea stir-fry

Total Time
30 min
15 min
15 min
This stir-fry will keep you coming back for more with its (sugar) snap, cashew, pop. Sesame oil, fresh basil, and salty-sweet hoisin sauce make it a go-to dinner option for vegans and non-vegans alike.


Dark sesame oil

1 Tbsp, divided

Extra firm tofu

14 oz, drained and cut into cubes

Kosher salt

¼ tsp

Uncooked onion

1 medium, sliced

Shiitake mushroom

3½ oz, stemmed and sliced

Sugar snap peas

½ pound(s), trimmed

Hoisin sauce

¼ cup(s)


2 Tbsp, chopped

Dry roasted salted cashews

cup(s), chopped (2 tbsp)


  1. Heat a large deep nonstick skillet or wok on medium-high until hot. Add 1 tsp oil and swirl to coat the pan. Add the tofu and salt and cook until golden, about 6 minutes, stirring occasionally. Transfer to a medium bowl.
  2. Swirl the remaining 2 tsp oil in the same skillet. Add the onion and mushrooms and cook until the onion turns golden, about 6 minutes, stirring. Add the tofu and snap peas and cook until the snap peas just turn bright green and the tofu is hot, about 2 minutes, tossing. Add the hoisin and cook until just blended, about 30 seconds, stirring constantly. Garnish with the basil and cashews.
  3. Serving size: a generous 1 cup stir-fry and 1½ tsp cashews