Sichuan-Style Spicy Tofu Stir-Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant stir-fry featuring silky tofu and colorful bell peppers tossed in a bold, spicy Sichuan sauce with garlic and ginger. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, red 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, drained and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 tsp, toasted and ground Sichuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 stalks, sliced thin green onions
• 1 tsp, toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the wok, then stir in 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tsp ground toasted Sichuan peppercorns. Sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium red bell pepper and 1 medium green bell pepper sliced into strips. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Stir together 3 tbsp soy sauce, 1 tbsp chili garlic sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar in a small bowl. Pour sauce over vegetables and add tofu back into the wok. Toss everything together and cook for 2 minutes until sauce thickens and coats the tofu and peppers.
5. Step 5: Remove from heat, garnish with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with steamed rice if desired.