Stir-Fried Szechuan Tofu with Bell Peppers and Garlic

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

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 developed and reviewed.

A vibrant stir-fry featuring crispy tofu cubes tossed with colorful bell peppers and a bold garlic-chili Szechuan sauce. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs extra 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 220 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz extra firm tofu
1 medium red bell pepper
1 medium green bell pepper
4 large garlic cloves
3 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp Szechuan chili paste
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp cornstarch
2 tbsp water
2 stalks green onions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Drain 14 oz extra firm tofu and cut into 1-inch cubes. Pat dry with paper towels to remove excess moisture.
Step 2: Slice 1 medium red bell pepper and 1 medium green bell pepper into 1/2-inch strips. Mince 4 large garlic cloves finely.
Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 4-5 minutes on each side until golden and crispy on all sides, then remove and set aside.
Step 4: In the same skillet, add the minced garlic and cook for 30 seconds until fragrant but not browned.
Step 5: Add the sliced bell peppers and stir-fry for 3-4 minutes until they begin to soften but remain crisp.
Step 6: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp Szechuan chili paste, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
Step 7: Return the tofu to the skillet and pour the sauce over all ingredients. Stir well and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
Step 8: Slice 2 stalks of green onions thinly and sprinkle on top before serving.