Spicy Szechuan Stir-Fried Tofu with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant and spicy stir-fry featuring crispy tofu cubes tossed with colorful bell peppers and a bold Szechuan peppercorn sauce. This chinese-inspired vegan (vegetarian) ready in about 30 minutes pairs firm tofu, pressed and cubed, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 firm tofu, pressed and cubed
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium red bell pepper, sliced into thin strips
• 1 medium green bell pepper, sliced into thin strips
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tsp Szechuan peppercorns, toasted and crushed
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp chili paste (e.g. sambal oelek)
• 2 stalks green onions, sliced

Instructions

1. Step 1: Toss 14 oz pressed and cubed firm tofu with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add the tofu cubes and cook without stirring for 4-5 minutes until the bottoms are golden and crispy.
3. Step 3: Flip the tofu cubes and cook for another 3-4 minutes until all sides are crisp, then transfer to a plate.
4. Step 4: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
5. Step 5: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3-4 minutes until just tender but still crisp.
6. Step 6: Stir in 1 tsp toasted and crushed Szechuan peppercorns, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 tbsp chili paste, mixing well until the sauce thickens slightly, about 2 minutes.
7. Step 7: Return the tofu to the wok and toss gently to coat all pieces with the sauce.
8. Step 8: Remove from heat and garnish with 2 sliced green onions before serving immediately over steamed rice or noodles.