Sautéed Spicy Tofu Stir-Fry with Bell Peppers
A colorful and flavorful stir-fry combining crispy tofu with vibrant bell peppers and a spicy soy glaze. This asian-inspired vegan (vegetarian) ready in about 30 minutes pairs pressed and cubed firm tofu, minced garlic cloves, minced ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips yellow bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 3, minced garlic cloves
- 1 tbsp, minced ginger root
- 3 tbsp soy sauce
- 1 tbsp sriracha sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1/4 cup water
- 2, thinly sliced green onions
- 1 tsp sesame seeds
Instructions
- Step 1: Toss 14 oz pressed and cubed firm tofu in 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and sauté for 6-8 minutes, turning occasionally until golden and crispy on all sides.
- Step 3: Remove tofu from skillet and set aside. In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp minced ginger root; sauté for 30 seconds until fragrant.
- Step 4: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced green bell pepper; stir-fry for 4-5 minutes until the peppers are tender-crisp.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sriracha sauce, and 1/4 cup water. Pour the sauce into the skillet with the vegetables and cook for 2-3 minutes until it slightly thickens.
- Step 6: Return the crispy tofu to the skillet and toss gently to coat everything evenly with the spicy soy glaze.
- Step 7: Remove from heat and garnish with 2 thinly sliced green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Sautéed Spicy Tofu Stir-Fry with Bell Peppers 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 Sautéed Spicy Tofu Stir-Fry 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Sautéed Spicy Tofu Stir-Fry 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 Sautéed Spicy Tofu Stir-Fry with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Spicy Tofu Stir-Fry 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.
