Stir-Fried Tofu with Cashews and Bell Peppers in Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Crisp tofu cubes stir-fried with crunchy cashews and colorful bell peppers tossed in a bold, spicy garlic sauce for a satisfying vegetarian meal. This Asian-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, cashews, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cubed firm tofu
• 1/3 cup unsalted cashews
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips green bell pepper
• 3 tbsp vegetable oil
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1/2 tsp red chili flakes
• 2 sliced diagonally for garnish green onions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz firm tofu cubes and pan-fry for 5-6 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
2. Step 2: In the same wok, add 1 tbsp vegetable oil, then toss in 1/3 cup unsalted cashews. Stir-fry for 2 minutes until lightly toasted and fragrant, then remove and set aside.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the wok. Stir-fry for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper. Stir-fry for 3-4 minutes until tender-crisp.
5. Step 5: Mix in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/2 tsp red chili flakes. Stir well and cook for 1-2 minutes until sauce thickens slightly.
6. Step 6: Return tofu and cashews to the wok and toss gently to coat with the sauce. Cook for an additional 1 minute.
7. Step 7: Remove from heat and garnish with 2 sliced green onions before serving hot.