Stir-Fried Szechuan Tofu with Bell Peppers

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

A vibrant vegetarian stir-fry featuring crispy tofu and colorful bell peppers tossed in a spicy Szechuan sauce. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs pressed and cubed firm tofu, vegetable oil, minced garlic cloves 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 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu, frying until all sides turn golden and slightly crispy, about 6-8 minutes. Transfer tofu to a plate.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet, then add 4 minced garlic cloves and 1 tbsp minced ginger, sautéing for 1 minute until fragrant and sizzling.
  3. Step 3: Toss in 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stir-frying for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Sprinkle 1 tsp toasted and ground Szechuan peppercorns and 1/2 tsp red chili flakes over the vegetables, stir to combine.
  5. Step 5: Return the tofu to the skillet, pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tsp honey, stirring for 2-3 minutes until the sauce thickens slightly and coats tofu and vegetables.
  6. Step 6: Remove from heat and drizzle 1 tsp sesame oil over the top, garnish with 2 sliced scallions before serving hot.

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Frequently asked questions

How long does Stir-Fried 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 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 pressed and cubed firm tofu from drying out.

Can I substitute ingredients in Stir-Fried 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 Szechuan Tofu with Bell 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 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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