Coconut-Lime Tofu Stir Fry with Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir fry featuring crispy tofu and colorful bell peppers in a creamy coconut-lime sauce inspired by tropical flavors. This Asian Fusion-inspired vegan recipe, ready in about 35 minutes, pairs extra firm tofu, red bell pepper, yellow 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 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.

Prep: 15 min Cook: 20 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 6-8 minutes, turning occasionally, until all sides are golden and slightly crisp.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, sauté for 1 minute until fragrant.
  3. Step 3: Stir in 1 sliced red bell pepper and 1 sliced yellow bell pepper, cooking for 4-5 minutes until they soften but retain some crunch.
  4. Step 4: Pour in 1 cup full-fat coconut milk, 2 tbsp fresh lime juice, 2 tbsp low-sodium soy sauce, and 1/4 tsp red chili flakes if using. Simmer the sauce for 3-4 minutes until it thickens slightly and coats the tofu and vegetables.
  5. Step 5: Remove from heat, garnish with 2 sliced green onions, and serve over steamed rice or noodles.

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