Spicy Szechuan Stir-Fry with Tofu and Bell Peppers
A vibrant and spicy Chinese stir-fry featuring firm tofu, colorful bell peppers, and a bold Szechuan sauce that delivers a fiery kick. This chinese-inspired stir fry (vegetarian) ready in about 35 minutes pairs cubed 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 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, cubed firm tofu
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips green bell pepper
- 3 tbsp vegetable oil
- 1 tsp, toasted and crushed Szechuan peppercorns
- 3, minced garlic cloves
- 1 tbsp, minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp chili paste
- 1 tsp brown sugar
- 2, sliced green onions
- 1 tsp dissolved in 1 tbsp water cornstarch
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cube into 1-inch pieces.
- Step 2: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add cubed tofu and fry for 4-5 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
- Step 3: In the same wok, add 1 tsp toasted and crushed Szechuan peppercorns, 3 minced garlic cloves, and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
- Step 4: Add sliced strips of 1 large red bell pepper and 1 large green bell pepper. Stir-fry for 3-4 minutes until crisp-tender.
- Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp chili paste, and 1 tsp brown sugar. Mix well and cook for 1 minute.
- Step 6: Return the tofu to the wok and toss gently to coat.
- Step 7: Pour in 1 tsp cornstarch dissolved in 1 tbsp water to thicken the sauce. Cook for another minute until sauce coats the tofu and vegetables.
- Step 8: Remove from heat and garnish with 2 sliced green onions before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Szechuan Stir-Fry with Tofu and Bell Peppers take to make?
Total time is about 35 minutes (20 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-Fry with Tofu 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 cubed firm tofu from drying out.
Can I substitute ingredients in Spicy Szechuan Stir-Fry with Tofu 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 Szechuan Stir-Fry with Tofu and Bell Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Fry with Tofu and Bell 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.
