Spicy Stir-Fried Tofu with Cashews and Bell Peppers
A vibrant Asian-inspired stir-fry combining crispy tofu, crunchy cashews, and colorful bell peppers tossed in a spicy garlic sauce. This asian-inspired super bowl (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 320 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips yellow bell pepper
- 1/2 cup unsalted cashews
- 3 tbsp vegetable oil
- 5 minced garlic cloves
- 1 tbsp minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp red chili flakes
- 2 sliced for garnish green onions
- 1 tbsp for garnish sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, stirring occasionally, until edges turn golden and crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 5 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper, stir-fry for 3-4 minutes until slightly softened but still crisp.
- Step 4: Stir in 1/2 cup unsalted cashews, cooked tofu, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp red chili flakes. Toss everything together and cook for 2 more minutes until heated through and sauce coats the ingredients.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.
Frequently asked questions
How long does Spicy Stir-Fried Tofu with Cashews and Bell Peppers 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 Cashews and Bell Peppers?
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 Cashews and Bell Peppers?
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 Cashews and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cashews and Bell Peppers 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.
