Quick Stir-Fried Tofu with Bell Peppers and Ginger Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A vibrant, protein-packed vegan stir fry featuring firm tofu, crisp bell peppers, and a fragrant ginger soy glaze ready in under 20 minutes. This asian fusion-inspired vegan (vegan, high protein) ready in about 25 minutes blends grated fresh ginger, minced garlic cloves, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 block, pressed and cut into 1-inch cubes firm tofu
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 3 stalks, sliced into 1-inch pieces green onions
• 1 tbsp grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp brown sugar
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1 tsp for garnish toasted sesame seeds
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
2. Step 2: Add 14 oz cubed firm tofu and cook, turning occasionally, for 6-7 minutes until all sides are golden and slightly crisp.
3. Step 3: Remove tofu from skillet and set aside. Add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet and sauté for 30 seconds until fragrant.
4. Step 4: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 3 sliced green onions, stir-frying for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: Stir together 3 tbsp soy sauce, 1 tsp brown sugar, dissolved 1 tsp cornstarch in 2 tbsp water, and 1/4 tsp red pepper flakes (if using), then pour sauce into the skillet.
6. Step 6: Return tofu to the skillet and toss everything together, cooking for an additional 2 minutes until sauce thickens and coats the tofu and vegetables evenly.
7. Step 7: Garnish with 1 tsp toasted sesame seeds before serving.