Sichuan-Inspired Spicy Tofu Stir Fry with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery vegetarian stir fry with crispy tofu cubes, vibrant bell peppers, and a bold Sichuan peppercorn sauce. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs large red bell pepper, thinly sliced, large yellow bell pepper, thinly sliced, stalks green onions, chopped 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz extra-firm tofu cubes with 2 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat and fry tofu for 6-7 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 cloves minced garlic and 1 tbsp grated fresh ginger over medium heat for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the pan, stir-frying for 4 minutes until slightly tender but still crisp.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp chili paste, 1 tsp toasted and ground Sichuan peppercorns, and 1/4 cup water. Cook for 2 minutes until the sauce thickens slightly.
  5. Step 5: Return the tofu to the pan and toss gently with the vegetables and sauce. Drizzle 1 tsp sesame oil and add 3 chopped green onions, stirring for another minute before removing from heat.

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Frequently asked questions

How long does Sichuan-Inspired 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 Sichuan-Inspired 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 stalks green onions, chopped from drying out.

Can I substitute ingredients in Sichuan-Inspired 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 Sichuan-Inspired Spicy Tofu Stir Fry 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 Sichuan-Inspired 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.

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