Stir-Fried Szechuan Tofu with Bell Peppers

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant vegetarian stir-fry featuring crispy tofu and colorful bell peppers tossed in a spicy Szechuan sauce. This Chinese-inspired vegetarian recipe, 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 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3 tbsp vegetable oil
• 4, minced garlic cloves
• 1 tbsp, minced ginger
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp honey
• 1/2 tsp red chili flakes
• 2, sliced thinly for garnish scallions
• 1 tsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.