Fourth-Stage Stir-Fried Tofu with Bell Peppers and Black Bean Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry showcasing firm tofu with crisp bell peppers in a savory black bean sauce, cooked in four distinct stages for perfect texture. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same wok, add remaining 1 tbsp vegetable oil, then add 3 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced yellow bell pepper. Stir-fry for 4 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the wok with 3 tbsp black bean sauce and 1 tbsp soy sauce. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the tofu and peppers.
  5. Step 5: Turn off heat and drizzle 1 tsp sesame oil, then sprinkle 2 sliced green onions on top. Serve hot over steamed rice.

Frequently asked questions

How long does Fourth-Stage Stir-Fried Tofu with Bell Peppers and Black Bean Sauce 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 Fourth-Stage Stir-Fried Tofu with Bell Peppers and Black Bean Sauce?

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 firm tofu from drying out.

Can I substitute ingredients in Fourth-Stage Stir-Fried Tofu with Bell Peppers and Black Bean Sauce?

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 Fourth-Stage Stir-Fried Tofu with Bell Peppers and Black Bean Sauce 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 Fourth-Stage Stir-Fried Tofu with Bell Peppers and Black Bean Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes