Stir-Fried Tofu with Bell Peppers and Ginger in Oyster Sauce
Crisp tofu and colorful bell peppers are coated in a savory-sweet oyster sauce glaze, perfect for serving over rice. This chinese-inspired asian (vegan, gluten-free) ready in about 30 minutes pairs firm tofu, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cut into 1-inch cubes firm tofu
- 2 tbsp vegetable oil
- 3 cloves, minced garlic
- 1 tbsp, minced fresh ginger
- 1, thinly sliced red bell pepper
- 1, thinly sliced green bell pepper
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 14 oz firm tofu (pressed, cut into 1-inch cubes) and cook for 5-6 minutes until golden brown on all sides; remove and set aside.
- Step 2: Add 3 cloves garlic (minced) and 1 tbsp fresh ginger (minced) to the wok and stir-fry for 30 seconds until fragrant, then add 1 red bell pepper (thinly sliced) and 1 green bell pepper (thinly sliced) and cook for 2 minutes until peppers are crisp-tender.
- Step 3: Stir in 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, and the cornstarch mixture (1 tsp cornstarch mixed with 2 tbsp water); cook for 1 minute until sauce thickens. Return tofu to the wok and toss to coat, cooking for 2 more minutes until heated through.
Frequently asked questions
How long does Stir-Fried Tofu with Bell Peppers and Ginger in Oyster Sauce 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 Tofu with Bell Peppers and Ginger in Oyster Sauce?
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 firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Bell Peppers and Ginger in Oyster Sauce?
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 Tofu with Bell Peppers and Ginger in Oyster Sauce 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 Tofu with Bell Peppers and Ginger in Oyster Sauce vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
