Stir-Fried Tofu with Colorful Vegetables and Garlic Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant vegetarian stir-fry featuring firm tofu and a medley of bell peppers and snap peas tossed in a savory garlic soy sauce. This Asian Fusion-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 block, drained and cut into 1-inch cubes firm tofu
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 1 cup, trimmed snap peas
• 2 tbsp vegetable oil
• 4, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp mixed with 1 tbsp water cornstarch
• 1 tsp sesame oil
• 2, sliced thinly for garnish green onions

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 or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Pour this sauce over the vegetables and return tofu to the pan.
5. Step 5: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
6. Step 6: Drizzle 1 tsp sesame oil over the stir-fry, toss gently, and remove from heat.
7. Step 7: Garnish with 2 sliced green onions before serving with steamed rice or noodles.