Vegetable Stir-Fry with Tofu and Spicy Peanut Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A colorful mix of crisp vegetables and pan-fried tofu tossed in a creamy, spicy peanut sauce for a wholesome vegetarian stir-fry. This Asian-inspired Father’s Day recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, pressed and cubed, carrot, julienned, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 14 oz firm tofu, pressed and cubed
• 1 large carrot, julienned
• 1 medium red bell pepper, sliced
• 1 cup snow peas
• 3 stalks green onions, sliced
• 3 tbsp vegetable oil
• 1/3 cup peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sriracha
• 1/4 cup warm water
• 1 tbsp fresh lime juice
• 2 cloves minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu, cooking for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 large julienned carrot, 1 sliced red bell pepper, and 1 cup snow peas. Stir-fry for 5 minutes until vegetables are crisp-tender.
3. Step 3: Meanwhile, whisk together 1/3 cup peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sriracha, 1/4 cup warm water, and 1 tbsp fresh lime juice until smooth.
4. Step 4: Return the cooked tofu to the skillet with vegetables. Pour the peanut sauce over and toss gently to coat all ingredients evenly. Cook for another 2 minutes until heated through and sauce thickens slightly.
5. Step 5: Remove from heat, garnish with 3 sliced green onions and 1 tbsp sesame seeds. Serve immediately over steamed rice or noodles.