Spicy Sichuan-Style Tofu Stir Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant stir fry featuring firm tofu cubes and crisp bell peppers tossed in a bold, spicy Sichuan peppercorn sauce for a flavorful vegetarian meal. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, drained and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 tsp, toasted and ground Sichuan peppercorns
• 3, 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 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili paste
• 1 tsp brown sugar
• 2, chopped for garnish scallions
• 1 tsp sesame oil

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

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Carefully add 14 oz firm tofu cubes and fry, turning occasionally, for 6-8 minutes until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp ground toasted Sichuan peppercorns. Stir fry for 30 seconds until fragrant.
3. Step 3: Add 1 large red bell pepper and 1 large green bell pepper, both sliced into thin strips, and cook for 3-4 minutes until tender-crisp.
4. Step 4: Return the tofu to the wok. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, and 1 tsp brown sugar. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the tofu and vegetables.
5. Step 5: Turn off heat and drizzle with 1 tsp sesame oil. Garnish with 2 chopped scallions and serve immediately with steamed rice or noodles.