Stir-Fried Szechuan Tofu with Bell Peppers and Garlic

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

A vibrant stir-fry featuring crispy tofu cubes tossed with colorful bell peppers and a bold garlic-chili Szechuan sauce. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs extra firm tofu, medium red bell pepper, medium 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
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Ingredients

Instructions

  1. Step 1: Drain 14 oz extra firm tofu and cut into 1-inch cubes. Pat dry with paper towels to remove excess moisture.
  2. 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.
  3. 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.
  4. Step 4: In the same skillet, add the minced garlic and cook for 30 seconds until fragrant but not browned.
  5. Step 5: Add the sliced bell peppers and stir-fry for 3-4 minutes until they begin to soften but remain crisp.
  6. 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.
  7. 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.
  8. Step 8: Slice 2 stalks of green onions thinly and sprinkle on top before serving.

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Frequently asked questions

How long does Stir-Fried Szechuan Tofu with Bell Peppers and Garlic 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 and Garlic?

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 extra firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Szechuan Tofu with Bell Peppers and Garlic?

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 and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 and Garlic 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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