Stir-Fried Tofu and Vegetables with Spicy Tamarind Sauce

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 colorful medley of stir-fried tofu and crunchy vegetables tossed in a tangy, spicy tamarind sauce inspired by Thai flavors. This Thai-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, drained and cubed, red bell pepper, sliced, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves for 30 seconds until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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