Thai-Inspired Tofu and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A vibrant, protein-packed stir-fry with crispy tofu, snap peas, carrots, and a spicy-sweet peanut sauce. This Thai-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, snap peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 300 g, pressed and cubed firm tofu
• 1 cup snap peas
• 2 medium, julienned carrots
• 1 medium, sliced red bell pepper
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp peanut butter
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tbsp vegetable oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together soy sauce, rice vinegar, honey, peanut butter, garlic, ginger, and 1 tbsp water. Set aside.
2. Step 2: Heat vegetable oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden and crispy, stirring occasionally. Remove and set aside.
3. Step 3: Add snap peas, carrots, and bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Return tofu to the skillet and pour in the peanut sauce.
4. Step 4: Cook for 2-3 minutes until the sauce thickens and coats the ingredients. Serve immediately over steamed rice or noodles, garnished with chopped peanuts and lime wedges.