Best-Buy Spicy Tofu Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A quick, flavorful tofu stir-fry with colorful vegetables and a spicy-sweet glaze. This asian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs block (14 oz), cubed tofu, head, cut into florets broccoli, large, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 1 head, cut into florets broccoli
• 1 large, sliced bell pepper
• 1 cup, trimmed snap peas
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp olive oil
• 1 tbsp sesame seeds

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
2. Step 2: Add 1 block cubed tofu and cook for 5-7 minutes until golden and crispy. Remove and set aside.
3. Step 3: Add 1 head broccoli, 1 large bell pepper, and 1 cup snap peas to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp sriracha, and 1 tbsp water. Return tofu to the skillet, add the sauce, and stir to coat. Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
5. Step 5: Serve immediately, garnished with 1 tbsp sesame seeds and additional sriracha if desired.