Ring-Ready Spicy Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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 developed and reviewed.

A quick and flavorful tofu stir-fry with vibrant vegetables and a spicy kick. This Asian-inspired quick recipe, ready in about 35 minutes, pairs tofu, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 300 cal/serving

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Ingredients

1 block, firm, cubed tofu
1 cup, florets broccoli
1 red, sliced bell pepper
1/2 cup snap peas
3 tbsp soy sauce
1 tbsp sriracha
2 cloves, minced garlic
1 tsp, grated ginger

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Instructions

Step 1: Heat 1 tbsp oil in a wok or large skillet over high heat. Add 2 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until aromatic.
Step 2: Add 1 block cubed tofu and cook for 4-5 minutes until golden and crispy, stirring frequently.
Step 3: Toss in 1 cup broccoli florets, 1/2 cup snap peas, and 1 red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 4: Pour in 3 tbsp soy sauce, 1 tbsp sriracha, and 1/4 cup water. Cook for 2 minutes until the sauce thickens and coats the ingredients. Serve immediately.