Stir-Fried Tofu with Bell Peppers and Soy-Ginger Sauce

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

A quick, savory stir-fry featuring crispy tofu, colorful bell peppers, and a tangy soy-ginger sauce that’s perfect over rice. This asian ready in about 30 minutes blends pressed and cubed firm tofu, vegetable oil, sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat, add 8 oz cubed tofu, and cook for 5 minutes until golden brown on all sides, then set aside.
  2. Step 2: In the same skillet, add 1 sliced red bell pepper and 1 sliced green bell pepper, and stir-fry for 3 minutes until crisp-tender.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, and cook for 1 minute until fragrant.
  4. Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water, then pour into the skillet and bring to a simmer, stirring until thickened (about 2 minutes).
  5. Step 5: Add the cooked tofu back to the skillet, toss to coat, and cook for 2 more minutes until heated through.
  6. Step 6: Garnish with 2 tbsp sesame seeds before serving.

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Frequently asked questions

How long does Stir-Fried Tofu with Bell Peppers and Soy-Ginger Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Bell Peppers and Soy-Ginger Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Bell Peppers and Soy-Ginger 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 Soy-Ginger Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Stir-Fried Tofu with Bell Peppers and Soy-Ginger Sauce?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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