Spicy Tofu Stir-Fry with Bell Peppers and Cashews

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant vegan stir-fry combining crispy tofu, colorful bell peppers, and crunchy cashews tossed in a spicy garlic sauce. This Asian-inspired Mardi Gras recipe (vegan), ready in about 30 minutes, pairs firm tofu, pressed and cubed, red bell pepper, sliced, yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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, pressed and cubed
• 1 medium (about 1 cup) red bell pepper, sliced
• 1 medium (about 1 cup) yellow bell pepper, sliced
• 1/3 cup cashews, roasted
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 2 stalks green onions, sliced
• 1 tbsp cornstarch
• 2 tbsp water

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Instructions

1. Step 1: Toss 14 oz pressed and cubed firm tofu with 1 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 2 tsp sesame oil, then sauté 3 minced garlic cloves and 1 tbsp minced ginger over medium heat for 1 minute until fragrant.
4. Step 4: Add 1 cup sliced red bell pepper and 1 cup sliced yellow bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, and 2 tbsp water.
6. Step 6: Return tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well and cook for 2 minutes until the sauce thickens and coats everything.
7. Step 7: Stir in 1/3 cup roasted cashews and 2 sliced green onions just before removing from heat. Serve hot.