Sichuan-Style Spicy Tofu Stir Fry with Garlic and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant vegetarian stir fry featuring crispy tofu cubes tossed in a bold, numbing spicy Sichuan sauce with fresh bell peppers and garlic. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs extra firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. 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, pressed and cut into 1-inch cubes extra firm tofu
• 3 tbsp vegetable oil
• 5, minced garlic cloves
• 1 tbsp, minced ginger
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 3, sliced thinly scallions
• 1 tsp, toasted and ground Sichuan peppercorns
• 2 tbsp doubanjiang (fermented chili bean paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1/4 cup water
• 1 tsp, mixed with 2 tsp water cornstarch
• 1 tsp sesame oil
• 1 tbsp, for garnish toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz extra firm tofu cubes and sauté for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy; remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil, 5 minced garlic cloves, and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper; stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 2 tbsp doubanjiang, 1 tsp toasted and ground Sichuan peppercorns, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water; cook for 2 minutes to combine flavors.
5. Step 5: Return tofu to skillet and gently toss to coat. Stir in 1 tsp cornstarch slurry and cook for 1-2 minutes until sauce thickens and coats tofu and vegetables.
6. Step 6: Remove from heat, drizzle 1 tsp sesame oil over the stir fry, garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving with steamed rice.