Spicy Tofu Stir-Fry with Snap Peas and Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, protein-packed stir-fry with crispy tofu, crunchy vegetables, and a tangy-spicy sauce. This Asian recipe (vegetarian, high-protein), ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 14 oz pressed and cubed firm tofu with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat; add tofu in a single layer and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 1 cup snap peas, 1 thinly sliced red bell pepper, and 1/2 cup sliced green onions; stir-fry for 3 minutes until crisp-tender. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 1 minute until fragrant.
  3. Step 3: Whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp chili garlic paste, and 1/4 cup water in a small bowl. Pour sauce into the skillet, bring to a simmer, then add cooked tofu and stir to coat. Cook for 2 minutes until sauce thickens slightly.
  4. Step 4: Remove from heat and stir in 1 tbsp sesame oil. Serve immediately over rice.

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