Sesame-Ginger Tofu Stir-Fry with Snap Peas and Bell Peppers
A colorful and protein-packed stir-fry featuring crispy tofu, crunchy vegetables, and a tangy-sweet sauce that's ready in 25 minutes. This asian-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes pairs pressed and cubed firm tofu, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, pressed and cubed firm tofu
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 2 cloves, minced garlic
- 1 cup, trimmed snap peas
- 1, thinly sliced red bell pepper
- 1, julienned carrot
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 2, sliced green onions
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 2 minced garlic cloves to make the sauce.
- Step 2: Toss 14 oz cubed pressed tofu with 1 tsp cornstarch until evenly coated, then heat 1 tbsp vegetable oil in a large skillet over medium-high heat; add tofu and cook for 5-7 minutes until golden and crispy on all sides, then set aside.
- Step 3: Add 1 cup trimmed snap peas, 1 sliced red bell pepper, and 1 julienned carrot to the skillet with the remaining sauce, and stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Return the crispy tofu to the skillet, add 2 tbsp of the sauce mixture, and toss to coat; cook for 1 more minute until heated through.
- Step 5: Serve immediately, garnished with 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Tofu Stir-Fry with Snap Peas and Bell Peppers take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sesame-Ginger Tofu Stir-Fry with Snap Peas and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Sesame-Ginger Tofu Stir-Fry with Snap Peas and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sesame-Ginger Tofu Stir-Fry with Snap Peas and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sesame-Ginger Tofu Stir-Fry with Snap Peas and Bell Peppers vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this sesame-ginger are incredible.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
