Spicy Szechuan-Style Tofu Stir Fry with Bell Peppers
Crisp tofu cubes stir-fried with vibrant bell peppers in a bold, spicy Szechuan sauce that wakes up your palate. This chinese-inspired vegetarian ready in about 30 minutes pairs cornstarch, vegetable oil, stalks, sliced scallions 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 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, drained and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 3 stalks, sliced scallions
- 3 cloves, minced garlic cloves
- 1 tbsp, 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
- 1/4 cup water
Instructions
- Step 1: Toss 14 oz firm tofu cubes with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering, then add tofu cubes and fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp toasted ground Szechuan peppercorns; sauté for 30 seconds until fragrant.
- Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3-4 minutes until slightly tender but still crisp.
- Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, 1 tsp brown sugar, and 1/4 cup water. Cook for 2 minutes until the sauce thickens and coats the vegetables.
- Step 6: Return the crispy tofu to the skillet along with 3 sliced scallions. Toss everything together and cook for 1 more minute until heated through and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Szechuan-Style Tofu Stir Fry with Bell 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-Style Tofu Stir Fry with 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 cornstarch from drying out.
Can I substitute ingredients in Spicy Szechuan-Style Tofu Stir Fry with 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-Style Tofu Stir Fry with 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.
What goes well with Spicy Szechuan-Style Tofu Stir Fry with Bell Peppers?
Chinese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
