Spicy Tofu Stir-Fry with Snap Peas and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed stir-fry with crispy tofu, crunchy vegetables, and a tangy-spicy sauce in under 25 minutes. This asian-inspired asian (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.

★ 3.8 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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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Frequently asked questions

How long does Spicy Tofu Stir-Fry with Snap Peas and Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 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 Snap Peas 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 firm tofu from drying out.

Can I substitute ingredients in Spicy Tofu Stir-Fry with Snap Peas 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 Snap Peas and Bell Peppers 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 Stir-Fry with Snap Peas and Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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