Stir-Fried Tofu with Red Pepper and Snap Peas

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Quick stir-fried tofu with red bell pepper and snap peas, seasoned with a simple soy and garlic sauce. This Asian-inspired summer cookout recipe (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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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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

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Instructions

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.
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.
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.
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.