Stir-Fried Hot Szechuan Tofu with Vegetables

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Szechuan-inspired stir-fry featuring crispy tofu and fresh vegetables tossed in a hot, spicy sauce with bold chili heat. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, pressed and cubed, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, pressed and cubed
3 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp ginger, minced
1 cup green bell pepper, sliced
1 cup red bell pepper, sliced
1/2 cup green onions, sliced
1 tbsp dried red chili flakes
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until very hot and shimmering.
Step 2: Add 14 oz pressed and cubed firm tofu to the wok and stir-fry for 5-6 minutes until all sides are golden and crispy. Remove tofu and set aside.
Step 3: In the same wok, add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp dried red chili flakes. Stir-fry for 30 seconds until fragrant.
Step 4: Add 1 cup sliced green bell pepper, 1 cup sliced red bell pepper, and 1/2 cup sliced green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
Step 6: Return the tofu to the wok, pour the sauce over, and toss everything together. Cook for 2 minutes until the sauce thickens and coats the tofu and vegetables.
Step 7: Drizzle 1 tsp sesame oil over the stir-fry, toss once more, and serve hot with steamed rice.