Texas Sunset Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant medley of colorful vegetables and tofu, tossed in a zesty lime-honey glaze, inspired by the golden hues of a Texas sunset. This asian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs block, firm tofu, head broccoli, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 block, firm tofu
• 1 head broccoli
• 2, sliced bell peppers
• 1 cup, julienned carrots
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• 1/4 cup chopped cilantro

Instructions

1. Step 1: Press 1 block firm tofu between paper towels to remove moisture, then cut into 1/2-inch cubes.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 cup julienned carrots and 1 cup snap peas, cooking for 2 minutes until tender-crisp. Add 2 sliced bell peppers and 1 head broccoli, stir-frying for 5 minutes until vegetables begin to soften.
4. Step 4: Push vegetables to one side of the skillet. Add tofu and cook for 3-4 minutes until golden. Stir in 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tbsp honey, tossing to coat.
5. Step 5: Cook for 2-3 minutes until the sauce thickens and coats the vegetables. Top with 1 tbsp sesame seeds and 1/4 cup chopped cilantro. Serve immediately.