Spiced Tofu Stir-Fry with Burmese Peppercorns

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A quick vegetarian stir-fry featuring crispy tofu and crisp vegetables in a savory-sweet sauce, finished with Burmese peppercorns for authentic heat. This Asian-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 ounces, pressed and cut into 1-inch cubes firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 1, thinly sliced bell pepper
• 1 cup, florets broccoli
• 1 medium, julienned carrot
• 2 tablespoons, crushed Burmese peppercorns
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons water
• to taste salt

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Instructions

1. Step 1: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar until dissolved. Set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add 14 ounces pressed tofu cubes and cook for 4 minutes, stirring occasionally, until golden brown on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 thinly sliced bell pepper, 1 cup broccoli florets, and 1 medium julienned carrot. Stir-fry for 3 minutes until vegetables are crisp-tender.
4. Step 4: Return tofu to the skillet, pour in the prepared soy sauce mixture, and add 2 tablespoons crushed Burmese peppercorns. Stir to combine and cook for 1 minute until sauce thickens slightly.
5. Step 5: Mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry, then stir into the skillet. Cook for 1 more minute until sauce coats the back of a spoon. Season with salt to taste, then transfer to a serving dish.