Thai-Inspired Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant, protein-packed stir-fry with crispy tofu, snap peas, and a tangy peanut sauce. Ready in under 30 minutes with pantry staples. This Thai-inspired vegetarian recipe (vegan, gluten-free), ready in about 30 minutes, pairs tofu (firm, pressed), snap peas, bell peppers (sliced) 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 rice, quinoa, or a quick salad. 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 (14 oz) tofu (firm, pressed)
• 1 cup snap peas
• 1 cup bell peppers (sliced)
• 3 tbsp soy sauce
• 2 tbsp peanut butter (natural)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic (minced)
• 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: Press tofu for 15 minutes, then cut into 1-inch cubes. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add tofu and cook for 5-7 minutes until golden and crispy, stirring occasionally.
2. Step 2: Remove tofu and set aside. In the same pan, add 2 minced garlic cloves and sauté for 30 seconds. Add 1 cup snap peas and 1 cup sliced bell peppers. Cook for 3-4 minutes until vegetables are tender-crisp.
3. Step 3: Whisk together 3 tbsp soy sauce, 2 tbsp peanut butter, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp red pepper flakes (optional). Pour the sauce into the pan and stir to coat ingredients.
4. Step 4: Return tofu to the pan and cook for 2-3 minutes until well coated. Serve immediately over steamed jasmine rice or noodles.