Stir-Fried Tofu and Vegetables with Spicy Tamarind Sauce
A colorful medley of stir-fried tofu and crunchy vegetables tossed in a tangy, spicy tamarind sauce inspired by Thai flavors. This thai-inspired vegan (vegan) ready in about 30 minutes blends firm tofu, drained and cubed, medium red bell pepper, sliced, snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 firm tofu, drained and cubed
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 3 garlic cloves, minced
- 3 tbsp vegetable oil
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tsp red chili flakes
- 1/4 cup fresh basil leaves
- 4 lime wedges
Instructions
- Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves for 30 seconds until fragrant.
- Step 3: Add 1 medium sliced red bell pepper, 1 cup snap peas, and 1 thinly sliced carrot. Stir-fry vegetables for 4-5 minutes until crisp-tender.
- Step 4: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 tsp red chili flakes until smooth.
- Step 5: Return tofu to the skillet with vegetables, pour the tamarind sauce over, and toss to coat. Cook for 2 more minutes until sauce thickens and coats the ingredients.
- Step 6: Remove from heat and stir in 1/4 cup fresh basil leaves. Serve immediately with lime wedges on the side for squeezing over.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu and Vegetables with Spicy Tamarind Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu and Vegetables with Spicy Tamarind Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu and Vegetables with Spicy Tamarind Sauce?
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 Stir-Fried Tofu and Vegetables with Spicy Tamarind Sauce 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 Stir-Fried Tofu and Vegetables with Spicy Tamarind Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
