Spicy Vegetable Stir-Fry with Tofu
A vibrant stir-fry packed with colorful vegetables and crispy tofu in a savory-sweet glaze. This Asian-inspired vegetarian recipe, ready in about 30 minutes, pairs tofu, bell peppers, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tofu
- 1 large bell peppers
- 1 head broccoli
- 1 cup snow peas
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp ginger
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp sriracha
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a large wok or skillet over high heat. Add tofu and cook for 5-7 minutes until golden and crispy, then remove and set aside.
- Step 2: In the same pan, add bell peppers, broccoli, and snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 3: Return tofu to the pan. Add soy sauce, brown sugar, ginger, garlic, and sriracha. Cook for 2-3 minutes until sauce thickens and coats the vegetables. Sprinkle with sesame seeds and serve immediately.
