Spicy Szechuan Stir-Fried Tofu with Peppers
Bold and fiery stir-fried tofu with crunchy bell peppers and a numbing Szechuan peppercorn sauce. This chinese-inspired stir fry (vegetarian) ready in about 30 minutes pairs cubed into 1-inch pieces firm tofu, vegetable oil, minced garlic cloves 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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Return the tofu to the skillet and toss gently with the sauce and peppers for 1-2 minutes to warm through.
- Step 5: Remove from heat, garnish with 2 chopped scallions, and serve immediately with steamed rice.
Frequently asked questions
How long does Spicy Szechuan Stir-Fried Tofu with 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 Szechuan Stir-Fried Tofu with 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 vegetable oil from drying out.
Can I substitute ingredients in Spicy Szechuan Stir-Fried Tofu with 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 Szechuan Stir-Fried Tofu with 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 Szechuan Stir-Fried Tofu with Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
