Spicy Thai-Inspired Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Crisp vegetables and silken tofu tossed in a vibrant, spicy-sweet sauce for a quick weeknight meal. This Asian recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, vegetable oil, and red bell pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 firm tofu
• 2 tbsp vegetable oil
• 1 red bell pepper
• 1 cup broccoli
• 1 carrot
• 3 cloves garlic
• 1 tbsp red curry paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 cup vegetable broth
• 2 green onions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add 14 oz pressed and cubed tofu and cook for 5 minutes, turning occasionally, until golden and crispy on all sides; remove and set aside.
2. Step 2: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant. Stir in 1 sliced red bell pepper, 1 cup broccoli florets, and 1 julienned carrot; stir-fry for 4 minutes until vegetables are crisp-tender.
3. Step 3: Add 1 tbsp red curry paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 cup vegetable broth to the skillet; stir to combine and bring to a simmer for 2 minutes.
4. Step 4: Return the tofu to the skillet and toss to coat; cook for 1 more minute until heated through. Garnish with 2 sliced green onions and serve immediately.