Stir-Fried Tofu with Bell Peppers and Black Bean Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

A vibrant and hearty vegetarian stir-fry featuring firm tofu and crisp bell peppers in a bold black bean sauce. This Chinese-inspired game-day recipe (vegan), ready in about 30 minutes, pairs firm tofu, red bell pepper, yellow 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1 medium, sliced into thin strips red bell pepper
1 medium, sliced into thin strips yellow bell pepper
2 tbsp black bean sauce
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 cloves, minced garlic cloves
1 tsp fresh, minced ginger
2 stalks, sliced for garnish green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp minced ginger. Stir-fry for 30 seconds until fragrant.
Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the wok, stir-frying for 3-4 minutes until vegetables are tender-crisp.
Step 4: Stir in 2 tbsp black bean sauce and 1 tbsp soy sauce, mixing well to coat the peppers.
Step 5: Return the tofu to the wok, toss everything together, and cook for another 2 minutes until heated through and flavors meld.
Step 6: Transfer to a serving dish and sprinkle 2 sliced green onions on top for freshness.