Stir-Fried Tofu with Binary Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Quick stir-fried tofu paired with a binary combination of bell peppers and snap peas, seasoned with a simple soy and garlic sauce. This asian-inspired summer cookout (vegetarian) ready in about 25 minutes pairs firm tofu, red bell pepper, 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.

Ingredients

• 14 oz, drained and cubed into 1-inch pieces firm tofu
• 1 medium, sliced into thin strips red bell pepper
• 1 cup, trimmed snap peas
• 3 tbsp soy sauce
• 3 cloves, minced garlic
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp, grated fresh ginger
• 2 stalks, chopped green onions
• 1 tbsp, toasted sesame seeds
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-7 minutes, turning occasionally, until all sides are golden and crispy.
2. Step 2: Add 3 cloves minced garlic, 1 tsp grated fresh ginger, 1 medium sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4 minutes until vegetables are tender-crisp and fragrant.
3. Step 3: Pour in 3 tbsp soy sauce, 1 tbsp sesame oil, and sprinkle 1/4 tsp black pepper. Toss everything together and cook for another 2 minutes until the sauce coats the tofu and vegetables evenly.
4. Step 4: Remove from heat and garnish with 2 chopped green onions and 1 tbsp toasted sesame seeds before serving immediately over steamed rice or noodles.