Spicy Szechuan Stir-Fried Tofu with Peppers and Scallions

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A vibrant, spicy stir-fry featuring crispy tofu cubes tossed with colorful bell peppers and scallions in a bold Szechuan chili sauce. This Chinese-inspired vegan recipe (gluten free option), 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 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 2 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3 stalks, sliced into 1-inch pieces scallions
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, minced ginger
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp (adjust to taste) chili paste
• 1 tsp brown sugar
• 1 tsp mixed with 2 tbsp water cornstarch
• 1 tsp sesame oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy; remove tofu and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-fry for 3-4 minutes until slightly tender but still crisp.
4. Step 4: Stir in 1 tsp toasted and ground Szechuan peppercorns, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, and 1 tsp brown sugar. Cook for 2 minutes until the sauce starts to bubble.
5. Step 5: Return the crispy tofu to the wok and pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Stir well and cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
6. Step 6: Remove from heat, drizzle 1 tsp sesame oil over the stir-fry, and toss in 3 sliced scallions before serving immediately.