Quick Stir-Fried Tofu with Bell Pepper and Garlic Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant and fast stir-fry featuring crispy tofu cubes and colorful bell peppers coated in a savory garlic sauce. This Asian Fusion-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, red bell pepper, green 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1 medium, sliced into strips red bell pepper
1 medium, sliced into strips green bell pepper
4, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp cornstarch
1/4 cup water
1 tsp brown sugar
2, chopped scallions
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Toss 14 oz pressed and cubed firm tofu with 1 tbsp cornstarch until evenly coated.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 4 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced green bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp brown sugar, 1/4 cup water, and 1/4 tsp red pepper flakes.
Step 5: Return tofu to the skillet and pour the sauce over. Stir well and cook for 2 more minutes until the sauce thickens and coats the tofu and vegetables.
Step 6: Garnish with 2 chopped scallions before serving.