Vegetable Stir-Fry with Colorful Bell Peppers and Tofu
A vibrant vegetable stir-fry featuring crisp bell peppers and firm tofu tossed in a savory soy-ginger sauce. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs large, julienned carrot, trimmed snap peas, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 14 oz, drained and cut into 1-inch cubes extra firm tofu
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips yellow bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 1 large, julienned carrot
- 1 cup, trimmed snap peas
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic
- 1 tsp cornstarch
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz extra firm tofu cubes and cook for 5-6 minutes, turning occasionally, until edges are golden and slightly crispy.
- Step 2: Remove tofu and set aside. Add remaining 1 tbsp sesame oil to the skillet along with 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 sliced green bell pepper, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: Return tofu to the skillet and pour in 3 tbsp soy sauce mixed with 1 tsp cornstarch dissolved in 2 tbsp water. Cook, stirring gently, for 2 minutes until the sauce thickens and coats the tofu and vegetables evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Colorful Bell Peppers and Tofu take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable Stir-Fry with Colorful Bell Peppers and Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, julienned carrot from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Colorful Bell Peppers and Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Stir-Fry with Colorful Bell Peppers and Tofu for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable Stir-Fry with Colorful Bell Peppers and Tofu vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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