Chili-Garlic Tofu Stir Fry with Snap Peas and Bell Peppers

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Firm tofu stir-fried with crunchy snap peas and colorful bell peppers in a spicy chili-garlic sauce, perfect over steamed rice. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 cup trimmed snap peas
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced green bell pepper
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/2 tsp red chili flakes
• 1 tsp dissolved in 2 tbsp water cornstarch
• 2 sliced for garnish green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil. Add 4 minced garlic cloves and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant.
3. Step 3: Add 1 cup snap peas, 1 thinly sliced red bell pepper, and 1 thinly sliced green bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/2 tsp red chili flakes in a small bowl.
5. Step 5: Return tofu to the skillet and pour the sauce mixture over. Stir to coat everything.
6. Step 6: Add 1 tsp cornstarch dissolved in 2 tbsp water to the skillet and cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
7. Step 7: Remove from heat and garnish with 2 sliced green onions. Serve hot with steamed rice or noodles.