Spicy Vegan Stir-Fried Tofu with Bell Peppers and Ginger

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Crisp tofu cubes stir-fried with colorful bell peppers and a fragrant ginger-chili sauce, creating a vibrant and satisfying vegan entree. This Thai recipe (vegan), ready in about 30 minutes, pairs firm tofu, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 block, pressed and cut into 1-inch cubes firm tofu
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 2 tbsp, finely minced fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili paste
• 2 stalks, sliced thinly green onions
• 1 tbsp, toasted sesame seeds
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed firm tofu cubes and cook without stirring for 3-4 minutes until the bottom is golden and crispy. Flip and cook the other sides for another 3-4 minutes. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil. Sauté 2 tbsp finely minced fresh ginger and 3 minced garlic cloves over medium heat for 30 seconds until fragrant.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper to the skillet. Stir-fry for 5 minutes until peppers are tender-crisp.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp chili paste. Cook for 2 minutes until the sauce thickens slightly and coats the vegetables.
5. Step 5: Return tofu to the skillet, toss gently to combine and heat through for 2 minutes. Season with salt and black pepper to taste.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.