Spicy Szechuan-Style Tofu Stir Fry with Bell Peppers and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bold and spicy stir-fried tofu tossed with crunchy bell peppers and fragrant garlic in a savory Szechuan sauce, perfect for a quick vegetarian dinner. This chinese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs vegetable oil, minced garlic cloves, toasted and ground Szechuan peppercorns 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 5-6 minutes, turning occasionally, until all sides are golden and slightly crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 1 tsp toasted and ground Szechuan peppercorns for 1 minute until fragrant.
  3. Step 3: Add 1 large red bell pepper and 1 large green bell pepper sliced into thin strips. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the skillet and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/2 tsp red chili flakes. Stir well to combine.
  5. Step 5: Add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to the skillet and cook for 1-2 minutes, stirring constantly until the sauce thickens and coats the tofu and vegetables evenly.
  6. Step 6: Remove from heat and serve immediately over steamed rice or noodles.

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Frequently asked questions

How long does Spicy Szechuan-Style Tofu Stir Fry with Bell Peppers and Garlic take to make?

Total time is about 25 minutes (10 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 and Garlic?

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 vegetable oil from drying out.

Can I substitute ingredients in Spicy Szechuan-Style Tofu Stir Fry with Bell Peppers and Garlic?

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 and Garlic 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-Style Tofu Stir Fry with Bell Peppers and Garlic 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.

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