Stir-Fried Spicy Tofu with Bell Peppers and Ginger

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

A vibrant, protein-packed vegan stir-fry combining firm tofu, crisp bell peppers, and fresh ginger in a spicy soy sauce glaze. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, pressed and cubed, red bell pepper, sliced, green bell pepper, sliced 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. 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 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, pressed and cubed
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tbsp fresh ginger, minced
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp sriracha sauce
2 tbsp sesame oil
1 tbsp vegetable oil
2 stalks scallions, chopped
1 tsp sesame seeds

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden brown on all sides. Remove and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
Step 3: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 4: Return the tofu to the skillet and pour in 3 tbsp soy sauce and 1 tbsp sriracha sauce. Toss everything together and cook for 2 minutes until the sauce thickens and coats the tofu and vegetables.
Step 5: Remove from heat, garnish with 2 chopped scallions and 1 tsp sesame seeds before serving.