Honey-Soy Tofu and Snap Peas Foil Packet Recipe

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes

Quick Ingredients

• 1 (14 oz / 400 g) block extra-firm tofu, drained and cut into 3/4-inch cubes
• 12 oz (340 g) sugar snap peas, strings removed
• 1 red bell pepper, thinly sliced
• 4 scallions, sliced (whites and greens separated)
• 2 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1/4 cup (60 ml) low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp cornstarch + 1 tbsp water
• 1 tbsp neutral oil (canola, grapeseed, or avocado)
• 1 tbsp sesame seeds (optional)

Do This

• 1. Heat oven to 425°F (220°C). Tear 4 large sheets of heavy-duty foil.
• 2. Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer 2 minutes; whisk in cornstarch slurry and simmer 30–60 seconds until glossy.
• 3. Toss tofu, snap peas, bell pepper, and scallion whites with neutral oil and all the glaze.
• 4. Divide onto foil, fold into sealed packets.
• 5. Bake on a sheet pan for 16–18 minutes, until snap peas are crisp-tender and tofu is hot.
• 6. Carefully open packets (steam!). Top with scallion greens and sesame seeds.
• 7. Serve immediately, spooning any extra glaze from the foil over the tofu and peas.

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Why You’ll Love This Recipe

• Big flavor, low effort: a savory-sweet honey-soy glaze does all the work.
• No-fuss cooking: foil packets steam everything tender while keeping your pan nearly clean.
• Weeknight friendly: ready in about half an hour with simple grocery-store ingredients.
• Great texture: crisp-tender snap peas, silky peppers, and satisfying tofu in a sticky glaze.

Grocery List

• Produce: sugar snap peas (12 oz), red bell pepper (1), scallions (4), garlic (2 cloves), fresh ginger
• Dairy: none
• Pantry: extra-firm tofu (14 oz), low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, neutral oil, sesame seeds (optional)

Full Ingredients

For the tofu and vegetables

• Extra-firm tofu: 1 (14 oz / 400 g) block, drained and cut into 3/4-inch cubes
• Sugar snap peas: 12 oz (340 g), strings removed
• Red bell pepper: 1 medium, halved, seeded, and thinly sliced
• Scallions: 4, sliced (keep whites and greens separate)
• Neutral oil: 1 tbsp (canola, grapeseed, or avocado)

For the honey-soy glaze

• Low-sodium soy sauce: 1/4 cup (60 ml)
• Honey: 3 tbsp (about 63 g)
• Rice vinegar: 1 tbsp (15 ml)
• Toasted sesame oil: 2 tsp (10 ml)
• Garlic: 2 cloves, finely minced
• Fresh ginger: 1 tbsp, finely grated
• Cornstarch: 1 tsp (3 g)
• Water (for slurry): 1 tbsp (15 ml)

To finish and serve (optional, but recommended)

• Sesame seeds: 1 tbsp, toasted if you have them
• Steamed rice: 3 cups cooked, for serving (optional)
• Lime wedges: for a bright squeeze at the table (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the foil

Arrange an oven rack in the center and preheat to 425°F (220°C). Set a rimmed baking sheet nearby (it makes the packets easier to move).

Tear 4 sheets of heavy-duty foil, each about 14 x 18 inches (large enough to fold into a well-sealed packet). If you only have regular foil, double-layer each packet to prevent leaks.

Step 2: Prep the tofu and vegetables

Drain the tofu and pat it dry with paper towels. Cut into 3/4-inch cubes. (If you have time, press the tofu for 10 minutes under a plate with a couple cans on top; this helps it soak up more glaze, but it’s optional.)

Trim the snap peas and pull off any tough strings along the seam. Thinly slice the red bell pepper. Slice the scallions, keeping the whites separate from the greens.

Step 3: Make a glossy honey-soy glaze

In a small saucepan, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and ginger.

Set over medium heat and bring to a gentle simmer. Simmer for 2 minutes, stirring, to meld the flavors.

In a small bowl, whisk 1 tsp cornstarch with 1 tbsp water until smooth. Whisk the slurry into the simmering glaze and cook for 30–60 seconds, stirring constantly, until the glaze turns glossy and lightly thickened (it should coat a spoon). Remove from heat.

Step 4: Toss everything together

In a large bowl, combine the tofu cubes, snap peas, bell pepper, and the scallion whites. Drizzle with 1 tbsp neutral oil and toss to coat.

Pour in all of the warm honey-soy glaze and toss gently until everything is evenly coated and shiny.

Step 5: Build tight, leak-resistant foil packets

Divide the tofu-and-veg mixture evenly among the 4 foil sheets, mounding it in the center and spooning any extra glaze from the bowl over the top.

To seal each packet: bring the long sides up to meet over the center and fold down in tight 1/2-inch pleats until snug. Fold in the short ends the same way, creating a well-sealed packet with a little air space inside for steaming. Place packets seam-side up on the rimmed baking sheet.

Step 6: Bake until crisp-tender and steamy

Bake at 425°F (220°C) for 16–18 minutes, until the packets are puffed and you can hear a gentle sizzle inside.

Carefully transfer one packet to a plate and open it slightly to check doneness. The snap peas should be bright green and crisp-tender, and the tofu should be hot all the way through. If needed, reseal and bake 2 minutes more.

Step 7: Finish, garnish, and serve

Let the packets rest for 2 minutes (the steam settles a bit). Open each packet carefully, keeping your face and hands away from the hot steam.

Top with the scallion greens and sesame seeds. Serve straight from the foil for a rustic feel, or slide onto plates (spooning any extra glaze from the foil over the tofu and snap peas).

If you’d like, serve over steamed rice and add a squeeze of lime to brighten the honey-soy flavor.

Pro Tips

• Use heavy-duty foil: it seals better and is far less likely to tear or leak.
• Don’t overcook the snap peas: pull them at crisp-tender (bright green). Overbaking can turn them olive and soft.
• Want deeper tofu flavor? Press tofu for 10–20 minutes, then toss with glaze. Less water in the tofu means more room for sauce.
• Control the steam: leave a small air pocket when sealing the packet so the contents steam instead of braise in pooled liquid.
• Make it less sweet: reduce honey to 2 tbsp and increase rice vinegar to 1 1/2 tbsp.

Variations

• Spicy honey-soy: add 1–2 tsp sambal oelek or 1/2 tsp crushed red pepper to the glaze.
• Mushroom boost: add 8 oz (225 g) sliced cremini mushrooms (they release moisture, so keep the bake time the same and don’t overfill packets).
• Grill method: cook sealed packets over a grill at medium heat (about 400°F / 205°C) for 10–12 minutes, flipping once halfway through.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave in 45-second bursts, stirring between, or warm in a skillet over medium-low heat with 1–2 tbsp water to loosen the glaze.

Make-ahead option: mix the glaze (fully cooked and cooled) up to 5 days ahead and refrigerate. You can also prep the vegetables and cube the tofu up to 24 hours ahead; store separately. Assemble foil packets right before baking for the best snap-pea texture.

Nutrition (per serving)

Approximate, per serving (recipe only, not including rice): 260 calories, 14 g protein, 12 g fat, 26 g carbohydrates, 4 g fiber, 18 g sugars, 820 mg sodium.