Stir-Fried Garlic Tofu with Colorful Vegetables

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Firm tofu stir-fried with crisp bell peppers, carrots, and snow peas in a savory garlic-soy sauce, perfect for a quick vegan meal. This Asian Fusion-inspired stir-fry recipe (vegan, gluten free option), ready in about 30 minutes, pairs extra firm tofu, pressed and cubed, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 14 oz (400 g) extra firm tofu, pressed and cubed
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 large carrot, julienned
• 1 cup snow peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds
• 2 green onions, sliced

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove tofu from skillet and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, 1 large julienned carrot, and 1 cup snow peas. Stir-fry vegetables for 4-5 minutes until tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp cornstarch, and 2 tbsp water until smooth.
5. Step 5: Return tofu to the skillet, pour the sauce over tofu and vegetables, and toss gently. Cook for 2-3 minutes until the sauce thickens and coats everything evenly.
6. Step 6: Remove from heat and sprinkle 1 tbsp sesame seeds and 2 sliced green onions on top before serving over steamed rice or noodles.