Spicy Stir-Fried Tofu with Bell Peppers and Basil

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant and spicy stir-fry featuring crispy tofu cubes and colorful bell peppers tossed in a fragrant basil sauce. This Asian-inspired Mardi Gras recipe, ready in about 30 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 280 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, pressed 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 yellow bell pepper
• 4 cloves, minced garlic cloves
• 1 cup fresh Thai basil leaves
• 3 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp brown sugar
• 2 stalks, sliced green onions
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and sauté 4 minced garlic cloves for 30 seconds until fragrant.
3. Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper to the skillet and stir-fry for 3-4 minutes until slightly tender but still crisp.
4. Step 4: Return tofu to the skillet, then add 3 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tsp brown sugar, and 1/4 tsp black pepper. Stir well to coat everything evenly and cook for 2 minutes until sauce thickens slightly.
5. Step 5: Turn off heat, fold in 1 cup fresh Thai basil leaves and 2 sliced green onions, stirring until basil wilts and releases aroma. Serve immediately with steamed rice if desired.