Quick Spicy Asian Fusion Stir Fry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A fast and flavorful stir fry combining firm tofu with a medley of colorful vegetables and a spicy soy-based sauce for a satisfying vegan meal. This Asian Fusion-inspired stir-fry recipe (vegan), ready in about 30 minutes, pairs extra firm tofu, sesame oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 14 oz block, drained and cut into 1-inch cubes extra firm tofu
• 2 tbsp sesame oil
• 1 medium, sliced into thin strips red bell pepper
• 1 cup, trimmed snap peas
• 1 large, julienned carrot
• 3 stalks, chopped green onions
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp brown sugar
• 1 tsp cornstarch
• 1/4 cup water

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 tablespoons sesame oil in a large nonstick skillet over medium-high heat until shimmering, about 1 minute. Add 14 ounces extra firm tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy.
2. Step 2: Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger to the skillet, sautéing with the tofu for 1 minute until fragrant.
3. Step 3: Stir in 1 medium sliced red bell pepper, 1 cup trimmed snap peas, 1 large julienned carrot, and 3 chopped green onions. Cook for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sriracha sauce, 1 teaspoon brown sugar, 1 teaspoon cornstarch, and 1/4 cup water until smooth.
5. Step 5: Pour the sauce mixture over the tofu and vegetables in the skillet. Stir continuously for 2-3 minutes until the sauce thickens and coats everything evenly.
6. Step 6: Remove from heat and serve immediately with steamed rice or noodles.