Spicy Regional Stir-Fried Tofu with Bell Peppers
Firm tofu stir-fried with colorful bell peppers and a spicy sauce that highlights regional flavor influences. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs minced garlic, fresh, minced ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 block, drained and cubed into 1-inch pieces firm tofu
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 3 cloves, minced garlic
- 1 tbsp fresh, minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sambal oelek
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks, chopped green onions
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz cubed firm tofu and cook, stirring occasionally, for 6-8 minutes until edges are golden and slightly crispy.
- Step 2: Push tofu to the side, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stir-fry for 3-4 minutes until peppers are tender-crisp.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sambal oelek, and 1 tbsp sesame oil. Toss everything together and cook for 1-2 minutes until sauce thickens and coats tofu and peppers.
- Step 5: Remove from heat, sprinkle with 2 chopped green onions and 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Regional Stir-Fried Tofu 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 Spicy Regional Stir-Fried Tofu 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 minced garlic from drying out.
Can I substitute ingredients in Spicy Regional Stir-Fried Tofu 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 Spicy Regional Stir-Fried Tofu with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Regional Stir-Fried Tofu with Bell Peppers vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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