Spicy Szechuan-Style Tofu Stir Fry with Peppers

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A bold and spicy tofu stir fry featuring crispy cubes of tofu and colorful bell peppers tossed in a fiery Szechuan sauce. This Chinese-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil 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 pressed firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili paste (such as doubanjiang)
• 1 tsp brown sugar
• 2 stalks, sliced diagonally scallions
• 1/4 cup water

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

Instructions

1. Step 1: Cut 14 oz firm tofu into 1-inch cubes and toss gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tsp toasted ground Szechuan peppercorns. Sauté for 30 seconds until fragrant.
4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper. Stir-fry for 3-4 minutes until peppers are tender-crisp.
5. Step 5: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, 1 tsp brown sugar, and 1/4 cup water. Pour this sauce into the skillet and cook for 2 minutes until it thickens slightly.
6. Step 6: Return the crispy tofu to the skillet and toss gently to coat with the sauce and vegetables.
7. Step 7: Sprinkle 2 sliced scallions over the stir fry, remove from heat, and serve immediately with steamed rice or noodles.