Best-in-Class Spicy Tofu Stir-Fry
A sizzling dish of crispy tofu, snap peas, and bell peppers in a bold ginger-soy sauce, served over fluffy jasmine rice. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 25 minutes pairs block (14 oz), pressed and cubed tofu, trimmed snap peas, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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), pressed and cubed tofu
- 1 cup, trimmed snap peas
- 1/2 cup, sliced bell pepper
- 1 tbsp, grated ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 2 tbsp vegetable oil
- 1 cup, cooked jasmine rice
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden and crispy, then remove and set aside.
- Step 2: In the same pan, add remaining oil, then ginger, snap peas, and bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 3: Pour in soy sauce, rice vinegar, and sriracha. Simmer for 2 minutes until sauce thickens slightly.
- Step 4: Return tofu to the pan and toss to coat. Serve immediately over jasmine rice, sprinkled with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-in-Class Spicy Tofu Stir-Fry take to make?
Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-in-Class Spicy Tofu Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed snap peas from drying out.
Can I substitute ingredients in Best-in-Class Spicy Tofu Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-in-Class Spicy Tofu Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best-in-Class Spicy Tofu Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
