Stir-Fried Tofu with Bell Peppers and Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp tofu and vibrant vegetables stir-fried in a savory-sweet sauce, perfect for a quick vegetarian meal. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 30 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 10 min Serves 4 Asian cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. In a bowl, toss tofu with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1/2-inch-thick slices of 1 red bell pepper and 1 cup trimmed snap peas, stir-frying for 2 minutes until crisp-tender.
  3. Step 3: Add 2 minced garlic cloves and 1 tsp grated ginger, stirring for 30 seconds until aromatic.
  4. Step 4: Push vegetables to one side of the skillet, add tofu cubes, and cook for 3-4 minutes per side until golden brown.
  5. Step 5: Pour in 1/4 cup chicken broth and 1 tbsp rice vinegar, stirring until sauce thickens and coats the tofu. Cook for 1 minute more, then serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (20 min prep + 10 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 Stir-Fried Tofu with Bell Peppers and Snap Peas?

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 Stir-Fried Tofu with Bell Peppers and Snap Peas?

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 with Bell Peppers and Snap Peas 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 with Bell Peppers and Snap Peas vegetarian?

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

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