Spicy Thai-Inspired Tofu Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 thai-inspired asian (vegetarian) ready in about 30 minutes pairs firm tofu, vegetable 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 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

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.