Spicy Szechuan Stir-Fry with Tofu and Bell Peppers

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant and spicy Chinese stir-fry featuring firm tofu, colorful bell peppers, and a bold Szechuan sauce that delivers a fiery kick. This Asian fusion recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, red bell pepper, green bell pepper 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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cube into 1-inch pieces.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Return the tofu to the wok and toss gently to coat.
7. 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.
8. Step 8: Remove from heat and garnish with 2 sliced green onions before serving immediately.