Spicy Tofu and Veggie Stir-Fry
A quick and flavorful stir-fry with crispy tofu, snap peas, bell peppers, and a kick of sriracha, served over brown rice. This asian-inspired vegetarian (vegetarian, low-carb) ready in about 25 minutes pairs block (14 oz), pressed and cubed tofu, snap peas, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 block (14 oz), pressed and cubed tofu
- 2 cups snap peas
- 1, sliced bell pepper
- 1.5 cups, cooked brown rice
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp honey
- 2 cloves, minced garlic
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden and crispy, stirring occasionally. Remove and set aside.
- Step 2: In the same skillet, add snap peas, bell pepper, and garlic. Sauté for 3-4 minutes until vegetables are tender-crisp.
- Step 3: Stir in soy sauce, sriracha, and honey. Cook for 2 minutes until the sauce thickens slightly.
- Step 4: Return tofu to the skillet and toss to coat. Serve over brown rice, garnished with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu and Veggie Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 Spicy Tofu and Veggie Stir-Fry?
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 snap peas from drying out.
Can I substitute ingredients in Spicy Tofu and Veggie Stir-Fry?
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 Spicy Tofu and Veggie Stir-Fry 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 Spicy Tofu and Veggie Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
