Sichuan-Inspired Spicy Tofu Stir Fry with Garlic and Bell Peppers
A fiery vegetarian stir fry featuring crispy tofu, colorful bell peppers, and bold garlic-chili sauce that delivers authentic Sichuan flavor with an easy technique. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs extra-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 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
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips green bell pepper
- 4 cloves, minced garlic cloves
- 1 tbsp fresh, minced ginger
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp, toasted and ground Sichuan peppercorns
- 2 tbsp chili paste (Doubanjiang)
- 2, sliced thin for garnish scallions
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 tbsp water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 oz pressed extra-firm tofu cubes in 1 tbsp cornstarch until evenly coated, then heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy; remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
- Step 3: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper, stir frying for 4-5 minutes until peppers are tender-crisp.
- Step 4: Stir in 2 tbsp chili paste (Doubanjiang), 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted ground Sichuan peppercorns, cooking for 1 minute until sauce thickens slightly.
- Step 5: Return the crispy tofu to the pan, drizzle 1 tsp sesame oil and 3 tbsp water, tossing everything together for 2 minutes until tofu is heated through and coated in sauce.
- Step 6: Garnish with 2 thinly sliced scallions before serving.
Frequently asked questions
How long does Sichuan-Inspired Spicy Tofu Stir Fry with Garlic and 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 Garlic and 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 Sichuan-Inspired Spicy Tofu Stir Fry with Garlic and 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 Garlic and 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 Garlic and 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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