Stir-Fried Spicy Tofu with Bell Peppers and Cashews

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A colorful, protein-packed vegan stir fry with crispy tofu, crunchy cashews, and sweet bell peppers in a bold spicy sauce. This Asian-inspired vegan recipe, 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 350 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.

Ingredients

• 14 oz, cubed into 1-inch pieces firm tofu
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper
• 1/3 cup, toasted cashews
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sriracha sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 2 stalks, sliced green onions
• 1 tbsp, minced fresh ginger

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz cubed firm tofu and cook, turning occasionally, for 6-8 minutes until golden and crispy on all sides. Remove tofu and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger; sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stir-frying for 4 minutes until just tender but still crisp.
4. Step 4: Stir in 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp sriracha sauce, and 1 tbsp rice vinegar; cook for 1 minute until sauce thickens slightly.
5. Step 5: Return tofu to the wok along with 1/3 cup toasted cashews and 2 tsp sesame oil; toss gently for 2 minutes to combine and heat through.
6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.