Global Fusion Stir-Fry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A multicultural stir-fry blending ingredients from around the world, showcasing the diversity of the U.S. population. This quick recipe (vegetarian), ready in about 55 minutes, pairs tofu, bell peppers, broccoli 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
• 2 medium, sliced bell peppers
• 1 head, cut into florets broccoli
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cloves, minced garlic
• 1 tsp sriracha
• 1 cup uncooked rice

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Instructions

1. Step 1: Cook 1 cup uncooked rice in a pot with 1.5 cups water according to package instructions. Set aside.
2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 2 sliced bell peppers, 1 head broccoli, and 1 cup snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Step 4: Toss in 1 block tofu, cubed into 1/2-inch pieces, and cook for 5 minutes until golden and slightly crispy.
5. Step 5: Stir in 3 tbsp soy sauce and 1 tsp sriracha. Cook for 2 minutes until the sauce thickens and coats the vegetables.
6. Step 6: Serve the stir-fry over the cooked rice, garnished with additional sriracha if desired.