Stir-Fried Tofu with Bell Peppers and Garlic Ginger Sauce

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Firm tofu cubes stir-fried with vibrant bell peppers in a savory garlic and ginger sauce, perfect for a healthy vegetarian dinner. This Asian Fusion-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, vegetable oil, red 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 block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 1 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 stalks, sliced diagonally scallions
• 1 tsp sesame seeds

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 non-stick skillet over medium-high heat until shimmering, about 2 minutes. Add 14 oz firm tofu cubes and fry without stirring for 3-4 minutes until golden brown on one side.
2. Step 2: Carefully flip tofu cubes with a spatula and cook for another 3 minutes until all sides are golden and crispy. Remove tofu from skillet and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 1 minute until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper, stir-fry for 4-5 minutes until peppers are tender-crisp.
5. Step 5: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Return tofu to the skillet and toss gently to coat in the sauce. Cook together for 2 minutes until heated through.
6. Step 6: Remove from heat, sprinkle with 2 sliced scallions and 1 tsp sesame seeds before serving.