Spicy Szechuan-Style Stir Fried Tofu with Bell Peppers

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

This vibrant stir fry features crispy tofu cubes tossed with colorful bell peppers in a spicy, aromatic Szechuan sauce. This Chinese-inspired vegan 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 250 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 firm tofu
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 tsp Szechuan peppercorns
• 3 garlic cloves
• 1 tbsp minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili paste
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 2 stalks green onions
• 1 tsp sesame oil

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

Instructions

1. Step 1: Drain and press 14 oz firm tofu for 15 minutes, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 4-5 minutes on each side until golden and crispy, then remove and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp vegetable oil and 1 tsp Szechuan peppercorns; toast for 30 seconds until fragrant.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 1 minute until aromatic.
5. Step 5: Slice 1 medium red bell pepper and 1 medium green bell pepper into thin strips; add to skillet and stir fry for 3-4 minutes until tender-crisp.
6. Step 6: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp chili paste; cook for 2 minutes until sauce thickens slightly.
7. Step 7: Return tofu to skillet, drizzle 1 tsp sesame oil, and toss with sliced 2 green onions for 1 minute to combine and heat through before serving.