Stir-Fried Tofu with Garlic and Mixed Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Firm tofu cubes stir-fried with crunchy bell peppers, snap peas, and carrots in a savory garlic sauce for a colorful, protein-packed vegetarian meal. This Asian Fusion-inspired vegan recipe, ready in about 30 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 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
1 medium, sliced into strips red bell pepper
1 cup, trimmed snap peas
1 medium, julienned carrot
4 minced garlic cloves
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp cornstarch
2 tbsp water
2 sliced for garnish green onions
1 tbsp for garnish sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water; set aside as stir-fry sauce.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and fry for 4-5 minutes on each side until golden brown and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp sesame oil and 4 minced garlic cloves, sauté for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 5: Return tofu to the skillet and pour the prepared soy sauce mixture over the tofu and vegetables. Stir continuously for 2 minutes until the sauce thickens and coats everything evenly.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.