Spicy Stir-Fried Tofu with Bell Peppers and Szechuan Peppercorns

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring crispy tofu cubes tossed with colorful bell peppers and a bold Szechuan peppercorn-infused sauce for a numbing heat. This chinese-inspired vegan ready in about 30 minutes pairs firm tofu, cornstarch, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

Equipment for this recipe

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Instructions

  1. Step 1: Toss 14 oz firm tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  3. Step 3: Add tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
  4. Step 4: In the same wok, add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tsp toasted ground Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
  5. Step 5: Add 1 medium red bell pepper and 1 medium green bell pepper, both thinly sliced, and stir-fry for 3-4 minutes until tender-crisp.
  6. Step 6: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, and 1 tsp brown sugar. Cook for 1 minute until sauce thickens slightly.
  7. Step 7: Return the tofu to the wok, toss to coat evenly with the sauce, and cook for another 2 minutes.
  8. Step 8: Garnish with 2 sliced green onions before serving hot.

Frequently asked questions

How long does Spicy Stir-Fried Tofu with Bell Peppers and Szechuan Peppercorns 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 Stir-Fried Tofu with Bell Peppers and Szechuan Peppercorns?

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 firm tofu from drying out.

Can I substitute ingredients in Spicy Stir-Fried Tofu with Bell Peppers and Szechuan Peppercorns?

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 Stir-Fried Tofu with Bell Peppers and Szechuan Peppercorns for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Tofu with Bell Peppers and Szechuan Peppercorns 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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