Spicy Tofu Stir-Fry with Broccoli and Bell Peppers
A quick, protein-rich stir-fry with crispy tofu, tender broccoli, and sweet bell peppers, tossed in a smoky soy-ginger sauce. This asian-inspired quick meals (vegetarian) ready in about 35 minutes pairs block (14 oz), pressed and cubed tofu, head, cut into small florets broccoli, medium, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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
- 1 head, cut into small florets broccoli
- 2 medium, sliced bell pepper
- 3 cloves, minced garlic
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sriracha
- 1 tsp brown sugar
- 1/4 cup vegetable broth
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 block tofu cubes and cook for 5-7 minutes until golden and crispy, stirring occasionally. Remove and set aside.
- Step 3: In the same skillet, add 1 head broccoli florets and 2 sliced bell peppers. Stir-fry for 5 minutes until tender-crisp.
- Step 4: Return tofu to the skillet. Mix in 3 tbsp soy sauce, 1 tbsp sriracha, 1 tsp brown sugar, and 1/4 cup vegetable broth. Cook for 2-3 minutes until sauce thickens and coats the ingredients.
- Step 5: Garnish with 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Broccoli and Bell Peppers take to make?
Total time is about 35 minutes (15 min prep + 20 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 Stir-Fry with Broccoli and Bell Peppers?
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 medium, sliced bell pepper from drying out.
Can I substitute ingredients in Spicy Tofu Stir-Fry with Broccoli and Bell Peppers?
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 Stir-Fry with Broccoli and Bell Peppers for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fry with Broccoli and Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
