Quick Szechuan Stir-Fried Tofu with Bell Peppers
A fast and flavorful vegetarian stir fry with crispy tofu and colorful bell peppers coated in a spicy Szechuan-inspired sauce. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs extra-firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 block, pressed and cut into 1-inch cubes extra-firm tofu
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips green bell pepper
- 3 cloves, minced garlic cloves
- 1 tbsp fresh, grated ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp, toasted and ground Szechuan peppercorns
- 1/2 tsp red chili flakes
- 1 tsp brown sugar
- 2 stalks, sliced for garnish green onions
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.
Instructions
- Step 1: Toss 14 oz pressed and cubed extra-firm tofu in 3 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat and fry tofu for 5-7 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp vegetable oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper; stir-fry for 3-4 minutes until tender-crisp. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted ground Szechuan peppercorns, 1/2 tsp red chili flakes, and 1 tsp brown sugar; cook for 2 minutes until the sauce thickens slightly.
- Step 4: Return tofu to skillet and toss everything together for 1 minute to coat tofu in the sauce. Garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Quick Szechuan Stir-Fried Tofu with Bell Peppers take to make?
Total time is about 25 minutes (10 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 Quick Szechuan Stir-Fried Tofu with Bell Peppers?
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 extra-firm tofu from drying out.
Can I substitute ingredients in Quick Szechuan Stir-Fried Tofu with Bell Peppers?
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 Quick Szechuan Stir-Fried Tofu with Bell Peppers 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 Quick Szechuan Stir-Fried Tofu with Bell Peppers 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.
