Three Pea Ginger Tofu Stir Fry

Today, think of me as one of those dueling piano guys, minus the musical ability. At the end of this analogy, we’ll eat Three Pea Ginger Tofu Stir Fry.


First, replace the piano with a kitchen the exact same size as said piano (less grad, but equally loud.) Next, subtract the sheet music, and add a sizzling skillet, seasonal ingredients, and a small but spectacularly messy counter top. Last, substitute requests for Michael Jackson tunes with a request for a bean-free, vegetarian entrée idea. The result: Three Pea Ginger Tofu Stir Fry.

When a long-time reader contacted me seeking ideas for main dishes that were meat free but didn’t rely on beans as a source of protein, I turned immediately to one of my favorite early summer dishes, Three Pea Ginger Tofu Stir Fry. If you have nasty memories of mom forcing you to take at least two bites of mushy peas before you could move on to more exciting activities (dessert), fear not. Three Pea Ginger Tofu Stir Fry packs flavor, punch, and is 100% mush-free.


Three Pea Tofu Ginger Stir Fry // Well-Plated

Late springtime is pea time. Three Pea Ginger Tofu Stir Fry is a happy union of three fabulous late spring and early summer pea varieties, and each brings its own pizzazz:

  • Sugar Snap Peas: Sweet and sassy sister.
  • Spring (standard) Peas: Bubbles of bliss that pop pleasantly on the tongue.
  • Snow Peas: Extra crunch on the outside, lotta lovin’ on the inside.


Elevating our peas from “Oh that’s nice” to “Love me that spice!” we have one of my all-time favorite stir fry flavor-makers: Ginger.


Peas + Ginger = Stir fried fabulous. You can use fresh or frozen peas, depending on what’s available and your budget (I used a mix of both).


To our pea medley, we’re adding toasted sesame seeds and a touch of sesame oil for extra texture and depth of flavor. Then, we’re tossing in firm, hearty hunks of Ultra Crispy Unfried Tofu. This tofu tastes of deep-fried indulgence, but is actually lean, clean, and super healthy, thanks to this fool-proof tofu cooking method, which I shared earlier this week.

Serve Three Pea Ginger Tofu Stir Fry with a simple side of brown rice or whole wheat noodles, and you have a healthy main dish that’s ready in a snap.


Eat your peas, boogie to Michael Jackson, and don’t be afraid to send me your recipe requests. Though I can’t promise to fit in every suggestion (kind of like that one time the dueling piano man denied me “Man in the Mirror”), I love hearing from readers and want to feature recipes that are relevant to you.

And Meghan, I hope that you, the hubby, and little baby Ruth love every bite of Three Pea Ginger Tofu Stir Fry. Bon appetite all!

Three Pea Ginger Tofu Stir Fry

A healthy mix of spring, sugar snap, and snow peas, Three Pea Ginger Tofu Stir Fry is an quick, easy, and budget-friendly meal that's vegetarian and vegan-friendly too! Feel free to use fresh or frozen peas, depending upon availability and your budget (I use a mix of both).

Without the tofu, Three Pea Tofu Ginger Stir Fry makes a wonderful side, or feel free to substitute your protein of choice.

Yield: Serves 6

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes


  • 1 recipe Ultra Crispy Unfried Tofu
  • 1 tablespoon olive oil
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons minced garlic (3-4 cloves)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups fresh or frozen sugar snap peas, thawed and patted dry if frozen
  • 2 cups fresh or frozen snow peas, thawed and patted dry if frozen
  • 2 cups fresh or frozen spring (standard) peas, thawed and patted dry if frozen
  • 2 teaspoons light (low-sodium) soy sauce
  • 2 teaspoons sesame oil
  • 3 tablespoons sesame seeds, toasted
  • Prepared brown Rice or whole wheat noodles, for serving


  1. Prepare Ultra Crispy Unfried Tofu. Toast sesame seeds. Set aside.
  2. In a large skillet, heat olive oil over medium high. Once hot (but not smoking), add ginger, garlic, and red pepper flakes. Cook for 1 minute.
  3. Add sugar snap peas and snow peas to skillet. Sauté until crisp-tender, about 4 minutes. Add spring (standard) peas and tofu. Cook until warmed through, about 2 minutes. 
  4. Stir in soy sauce and sesame oil to coat. Stir in sesame seeds. Serve hot with prepared brown rice or whole-wheat noodles.

Adapted from Simply in Season

33 Responses to “Three Pea Ginger Tofu Stir Fry”

  1. bakerbynature — June 13, 2013 @ 6:17 am (#)

    Another recipe to make me rethink my relationship with tofu! I love stir frys!!!

  2. Meghan Larsen Reidy — June 13, 2013 @ 7:47 am (#)

    Thank you! I will be putting this on my dinner list for next week!

    • Erin Clarke — June 13th, 2013 @ 1:28 pm

      YAY! Thanks for the inspiration. I had so much fun doing this with you guys in mind. Bon appetite!

  3. Tieghan — June 13, 2013 @ 8:02 am (#)

    What an awesome recipe! I love the bright geen color!! Need to make this soon!

    • Erin Clarke — June 13th, 2013 @ 1:28 pm

      Thanks so much Tieghan! Green is glorious!

  4. Megan — June 13, 2013 @ 9:23 am (#)

    love love love tofu…and peas! This looks sooo delicious! :)

    • Erin Clarke — June 13th, 2013 @ 1:27 pm

      Thanks so much Megan. I must have made this for you and not even realized it!

  5. megan {Country Cleaver} — June 13, 2013 @ 9:32 am (#)

    I need to jump on the tofu bandwagon. I just don’t think I’ve found the right consistency to make me forget its tofu. I’m totally willing to give it another shot if it looks like this!

    • Erin Clarke — June 13th, 2013 @ 1:25 pm

      Consistency is everything Megan! This might just do it for you :) PS. Thought of you this morning with a bad pun–this tofu is “easy PEASy” For some reason, I thought you’d appreciate that.

  6. Nicole @ Young, Broke and Hungry — June 13, 2013 @ 10:49 am (#)

    Ah stir fry, a dish that I just cant quit. Three different kinds of peas with ginger plus the unfried fried tofu, how can I say no?

    • Erin Clarke — June 13th, 2013 @ 1:24 pm

      You can’t. YES all the way for this one Nicole :-)

  7. angelaanotherbiteplease — June 13, 2013 @ 1:25 pm (#)

    erin love your photos…the shots of the different peas and the names written in chalk it looks like – just love. I happen to be a lover of peas…will pick more out of a dish so i get more for myself :-) so this dish is perfect for me!

  8. Happy Valley Chow — June 13, 2013 @ 2:44 pm (#)

    Love this recipe! Simple, healthy and delicious. Definitely want to give this a try. You are definitely inspiring me to use tofu. Feel free to stop by my link party and share your awesome recipes!

    Happy Blogging!
    Happy Valley Chow

    • Erin Clarke — June 14th, 2013 @ 7:15 am

      Thanks so much! Simple, healthy, and delicious is right. Have a great day!

  9. Dalila G. — June 13, 2013 @ 6:29 pm (#)

    Thank you Erin, you did it again!
    Told hubby snow peas are involved and he just smiled…..LOL!
    He is a total nut over snow peas, I don’t think he heard the tofu part though. ;-)

    • Erin Clarke — June 14th, 2013 @ 7:13 am

      What he doesn’t know won’t hurt him Dalila. You’ll just have to sell up sweet snow peas. I’m crazy about them too!

  10. Stephie @ Eat Your Heart Out — June 13, 2013 @ 9:00 pm (#)

    Ok, I have to confess that I’m a tofu hater (hangs head in shame) BUT I am digging the three peas in this sucker! I’d totally make this with chickychicken and be happy camper.

    • Erin Clarke — June 14th, 2013 @ 7:07 am

      Stephie, I can’t lie: When I make this for Ben, tofu is swapped for chickychicken :). You can also just omit the protein and rice and it’s a fabulous side. (And perhaps one day you’ll be a tofu lover yet! I’m a shameless optimist)

  11. Sarah — June 13, 2013 @ 9:57 pm (#)

    so tasty! this reminds me that i bought some sugar snap peas at the farmers market this week…and promptly forgot about them. whoops. gotta remedy that!

    • Erin Clarke — June 14th, 2013 @ 7:06 am

      Sarah, snap peas are one of my farmers market favorites. I’ll be scoping some out this weekend for sure!

  12. Georgia | The Comfort of Cooking — June 14, 2013 @ 10:26 am (#)

    I love a simple stir fry with few ingredients and major flavor! This is right up my alley! Thanks for sharing, Erin. Have a great weekend!

    • Erin Clarke — June 16th, 2013 @ 10:18 am

      Thanks so much Georgia! Cheers to simple stir fries. Hope you are having a fabulous weekend too!

  13. Kim - Liv Life — June 15, 2013 @ 4:39 pm (#)

    I would adore this recipe just as is… my husband though, is not a tofu fan. But a simple substitution of chicken would do the trick!! Definitely a keeper

    • Erin Clarke — June 16th, 2013 @ 10:11 am

      Thanks so much Kim! And I’ve definitely subbed in chicken before when sharing with Ben. I’m still determined to make him a tofu lover, but we’re not there yet.

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  21. Nicole @ Treasure Tromp — June 15, 2014 @ 6:09 pm (#)

    yum! A friend and I just tried this recipe last night. We made a few changes to the recipe but thanks for the inspiration!

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