Spicy Stir-Fried Tofu with Bell Peppers and Szechuan Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and spicy stir-fry featuring crispy tofu cubes tossed with colorful bell peppers in a savory Szechuan-inspired sauce. This asian-inspired vegan (vegan) ready in about 30 minutes blends cornstarch, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed firm tofu cubes with 3 tbsp cornstarch until evenly coated and no clumps remain.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
  3. Step 3: Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy, then transfer to a plate.
  4. Step 4: In the same skillet, add 4 minced garlic cloves and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant.
  5. Step 5: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3 minutes until slightly tender but still crisp.
  6. Step 6: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili garlic sauce, and 1 tsp brown sugar until the sauce thickens and coats the vegetables, about 2 minutes.
  7. Step 7: Return the crispy tofu to the skillet and toss gently to combine and warm through for 1-2 minutes.
  8. Step 8: Remove from heat, garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Spicy Stir-Fried Tofu with Bell Peppers and Szechuan Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spicy Stir-Fried Tofu with Bell Peppers and Szechuan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Sauce 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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