Spicy Stir-Fried Tofu with Bell Peppers and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant and spicy stir-fry featuring crispy tofu cubes tossed with colorful bell peppers and aromatic ginger. This asian-inspired game day (vegan) ready in about 25 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 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 1 tbsp, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Sriracha sauce
• 2 stalks, sliced thin green onions
• 1 tsp, toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz of pressed firm tofu cubes and cook without stirring for 4 minutes until the bottoms are golden and crispy. Flip and cook another 3 minutes until all sides are browned. Remove tofu from the pan and set aside.
2. Step 2: In the same skillet, add the remaining 1 tbsp vegetable oil, 1 tbsp finely grated fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper to the skillet. Stir-fry for 4 minutes until the peppers are tender-crisp.
4. Step 4: Return the tofu to the skillet and pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp Sriracha sauce. Toss gently to coat the tofu and peppers, cooking for an additional 2 minutes until sauce thickens slightly.
5. Step 5: Remove from heat, garnish with 2 sliced green onions and 1 tsp toasted sesame seeds, and serve immediately.