Spicy Szechuan Stir-Fried Tofu with Peppers

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Bold and fiery stir-fried tofu with crunchy bell peppers and a numbing Szechuan peppercorn sauce. This Asian fusion recipe (vegetarian), ready in about 30 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 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, cubed into 1-inch pieces firm tofu
• 3 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 1 tsp, toasted and ground Szechuan peppercorns
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili paste
• 1 tsp brown sugar
• 2, chopped for garnish scallions

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Instructions

1. Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat, and fry the tofu cubes for about 4-5 minutes on each side until golden and crisp. Remove and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced ginger root, sautéing for 1 minute until fragrant. Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stir-frying for 3-4 minutes until slightly tender but still crisp.
3. Step 3: Stir in 1 tsp toasted and ground Szechuan peppercorns, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, and 1 tsp brown sugar. Cook the sauce for 2 minutes until it thickens and coats the vegetables.
4. Step 4: Return the tofu to the skillet and toss gently with the sauce and peppers for 1-2 minutes to warm through.
5. Step 5: Remove from heat, garnish with 2 chopped scallions, and serve immediately with steamed rice.