Spicy Tofu Stir-Fry Bowls

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant, protein-packed stir-fry with marinated tofu, colorful vegetables, and a tangy peanut sauce. This Asian-inspired vegetarian recipe, ready in about 45 minutes, pairs tofu, brown rice, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tofu
• 1 cup, cooked brown rice
• 1 cup broccoli florets
• 1 large, sliced bell peppers
• 1 cup, julienned carrots
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Cut 14 oz pressed tofu into 1/2-inch cubes. Marinate in 3 tbsp soy sauce and 1 tbsp sriracha for 15 minutes.
2. Step 2: Cook 1 cup brown rice according to package instructions.
3. Step 3: Heat 1 tbsp sesame seeds in a wok over high heat. Add broccoli, bell peppers, and carrots; stir-fry for 5-7 minutes until tender-crisp.
4. Step 4: Push vegetables to the side, add tofu, and cook for 3-4 minutes until golden. Pour in 1 tbsp lime juice and stir to coat.
5. Step 5: In a small bowl, mix 2 tbsp peanut butter with 2 tbsp soy sauce and 1 tbsp sriracha until smooth. Serve rice in bowls, topped with tofu-vegetable mix and drizzled sauce.