Asian-Inspired Tofu Stir-Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A zesty and colorful stir-fry featuring crispy tofu, vibrant bell peppers, and a tangy soy-ginger sauce. This Asian recipe (vegetarian), ready in about 35 minutes, pairs tofu, bell peppers, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block (14 oz), cubed tofu
• 2, sliced bell peppers
• 1 cup broccoli florets
• 1/2 cup snow peas
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 3 garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• 2 cups, cooked rice

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Instructions

1. Step 1: Marinate 14 oz cubed tofu in 2 tbsp soy sauce for 15 minutes. Press excess liquid and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
3. Step 3: Add 2 cups sliced bell peppers, 1 cup broccoli florets, and 1/2 cup snow peas. Cook for 5 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Step 4: Add the marinated tofu and 3 tbsp soy sauce. Stir to coat, then cook for 5-7 minutes until the tofu is golden and crispy.
5. Step 5: Toss in 1 tbsp sriracha and 1 tbsp sesame seeds. Cook for 1 minute until the sauce thickens. Serve over 2 cups cooked rice.