Spicy Chili-Garlic Stir Fry with Bell Peppers and Tofu

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A vibrant, hot stir fry featuring tofu and colorful bell peppers tossed in a chili-garlic sauce that brings a satisfying heat and aroma. This Asian fusion recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, red bell pepper, yellow bell pepper 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. 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 firm tofu
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 tsp red chili flakes
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 stalks scallions, sliced
• 1 tbsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Drain and press 14 oz firm tofu, then cut into 1-inch cubes. Dice 1 red, 1 yellow, and 1 green bell pepper into 1-inch pieces.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
3. Step 3: Push tofu to the side. Add 4 minced garlic cloves and 1 tsp red chili flakes to the pan, sautéing for 30 seconds until fragrant but not burnt.
4. Step 4: Add the diced bell peppers and stir fry for 3-4 minutes until they soften slightly but remain crisp.
5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the tofu and peppers evenly.
6. Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tbsp sesame seeds before serving.