Stir-Fried Spicy Szechuan Tofu with Peppers
A popular spicy and savory tofu stir-fry featuring vibrant bell peppers and a bold Szechuan peppercorn sauce that excites the palate. This chinese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs toasted and ground Szechuan peppercorns, finely minced garlic cloves, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 14 oz, pressed and cubed into 1-inch pieces firm tofu
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 1 tsp, toasted and ground Szechuan peppercorns
- 3, finely minced garlic cloves
- 1 tbsp, finely grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp chili garlic sauce
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 2, sliced thinly for garnish scallions
- 1 tsp sesame oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
- Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper to the skillet. Stir-fry for 4 minutes until slightly tender but still crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp chili garlic sauce, 1 tsp ground toasted Szechuan peppercorns, and 1 tbsp cornstarch.
- Step 5: Return the browned tofu to the skillet, pour the sauce mixture over, and stir constantly for 2-3 minutes until the sauce thickens and evenly coats the tofu and peppers.
- Step 6: Turn off heat and drizzle 1 tsp sesame oil over the dish. Garnish with 2 sliced scallions before serving warm.
Frequently asked questions
How long does Stir-Fried Spicy Szechuan Tofu with Peppers take to make?
Total time is about 25 minutes (10 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 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 finely minced garlic cloves from drying out.
Can I substitute ingredients in Stir-Fried Spicy Szechuan Tofu with 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 Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 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.
