Stir-Fried Spicy Szechuan Tofu with Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and spicy stir-fry featuring crispy tofu cubes tossed with colorful bell peppers in an authentic Szechuan chili-garlic sauce. This chinese-inspired vegetarian ready in about 30 minutes pairs firm tofu, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz pressed, cubed firm tofu and stir-fry for 5-6 minutes until all sides are golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same wok, add 1 tbsp vegetable oil. Stir-fry 1 tbsp minced ginger and 3 minced garlic cloves for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 2 tbsp Szechuan chili bean paste and 1 tsp sugar, stirring constantly for 1 minute until the paste darkens and releases its aroma.
  4. Step 4: Toss in 1 large sliced red bell pepper and 1 large sliced green bell pepper. Stir-fry for 3-4 minutes until peppers are crisp-tender.
  5. Step 5: Return the tofu to the wok and add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Stir well to coat everything with the sauce and cook for another 2 minutes until heated through.
  6. Step 6: Remove from heat and sprinkle 2 sliced scallions on top. Serve immediately with steamed rice.

Frequently asked questions

How long does Stir-Fried Spicy Szechuan Tofu with Bell Peppers take to make?

Total time is about 30 minutes (15 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 Spicy Szechuan 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 Spicy Szechuan 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 Spicy Szechuan 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 Spicy Szechuan Tofu with Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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