Stir-Fried Chili Garlic Tofu with Bell Peppers
A vibrant vegan stir-fry showcasing firm tofu and crisp bell peppers tossed in a spicy garlic chili sauce. This asian-inspired vegan (vegan) ready in about 35 minutes pairs firm tofu, medium red bell pepper, medium yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, 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.
Ingredients
- 14 oz firm tofu
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 4 cloves garlic cloves
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp chili paste
- 1 tbsp brown sugar
- 2 stalks scallions
- 1 tsp sesame seeds
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes, then cut into 1-inch cubes. Dice 1 medium each of red, yellow, and green bell peppers into 1/2-inch pieces. Mince 4 garlic cloves finely.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and sauté for 6-7 minutes, turning occasionally until all sides are golden and slightly crispy.
- Step 3: Add the minced garlic and 1 tbsp chili paste to the skillet with tofu, stirring for 1 minute until fragrant and aromatic.
- Step 4: Toss in the diced bell peppers and cook for 3-4 minutes until they soften but remain juicy and vibrant.
- Step 5: Stir in 3 tbsp soy sauce and 1 tbsp brown sugar, cooking for 2 more minutes until the sauce thickens slightly and evenly coats the tofu and vegetables.
- Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving warm.
Frequently asked questions
How long does Stir-Fried Chili Garlic Tofu with Bell Peppers take to make?
Total time is about 35 minutes (20 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 Stir-Fried Chili Garlic Tofu 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 firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Chili Garlic Tofu 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 Stir-Fried Chili Garlic Tofu with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Chili Garlic Tofu with Bell Peppers vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
