Spicy Stir-Fried Tofu with Bell Peppers and Cashews

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy tofu stir-fried with colorful bell peppers and crunchy cashews in a spicy garlic sauce. This Asian-inspired street-food recipe (vegan), 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 350 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

14 oz block, pressed and cubed firm tofu
1 medium, sliced red bell pepper
1 medium, sliced yellow bell pepper
1/3 cup unsalted cashews
3 minced garlic cloves
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sriracha sauce
2 tsp sesame oil
2 tbsp vegetable oil
2 sliced for garnish green onions
2 tbsp cornstarch

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Instructions

Step 1: Toss 14 oz pressed and cubed firm tofu with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 2 tsp sesame oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 3: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1/3 cup unsalted cashews. Stir-fry for 4-5 minutes until peppers are tender-crisp.
Step 4: Return tofu to the skillet, then add 3 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tsp sriracha sauce. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the tofu and vegetables.
Step 5: Garnish with 2 sliced green onions and serve immediately with steamed rice or noodles.