Stir-Fried Szechuan Tofu with Bell Peppers and Peanuts
A vibrant stir-fry combining crispy tofu with colorful bell peppers and crunchy peanuts in a spicy Szechuan sauce. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs pressed and cubed firm tofu, roughly chopped roasted peanuts, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
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
- 1/4 cup, roughly chopped roasted peanuts
- 3 tbsp vegetable oil
- 1 tsp, lightly crushed Szechuan peppercorns
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tsp chili garlic sauce
- 1 tsp brown sugar
- 2, sliced thinly for garnish scallions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz cubed firm tofu and pan-fry for 4-5 minutes per side until golden and crispy, then remove tofu and set aside.
- Step 2: In the same wok, add remaining 1 tbsp vegetable oil and 1 tsp crushed Szechuan peppercorns, stirring for 30 seconds until fragrant.
- Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger, sautéing for 1 minute until aromatic.
- Step 4: Toss in 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3-4 minutes until just tender but still crisp.
- Step 5: Return the crispy tofu to the wok, then stir in 3 tbsp low sodium soy sauce, 1 tbsp hoisin sauce, 1 tsp chili garlic sauce, and 1 tsp brown sugar, cooking and stirring for 2 minutes until the sauce thickens and coats the tofu and vegetables.
- Step 6: Remove from heat and sprinkle 1/4 cup roughly chopped roasted peanuts and 2 sliced scallions over the stir-fry before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Szechuan Tofu with Bell Peppers and Peanuts 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 Peanuts?
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 and Peanuts?
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 Peanuts 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 Peanuts 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.
