Stir-Fried Tofu with Spicy Black Bean and Bell Pepper Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Firm tofu cubes stir-fried with a bold, spicy black bean sauce and colorful bell peppers for a vibrant vegetarian Asian dish. This Asian-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, vegetable oil, black bean paste 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 (1 block) firm tofu
• 3 tbsp vegetable oil
• 2 tbsp black bean paste
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2, sliced thin scallions
• 1/4 cup water
• 1 tsp cornstarch
• 1 tsp sesame oil

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Instructions

1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat and add tofu cubes; cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves and 1 tbsp minced ginger over medium heat for 30 seconds until fragrant.
3. Step 3: Stir in 2 tbsp black bean paste, 1 sliced red bell pepper, and 1 sliced green bell pepper; cook for 3 minutes until peppers start to soften.
4. Step 4: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water with 1 tsp cornstarch in a small bowl. Pour sauce into the skillet and stir continuously until it thickens and coats the veggies, about 2 minutes.
5. Step 5: Return tofu to the skillet, toss gently with the sauce and vegetables, then drizzle 1 tsp sesame oil and sprinkle 2 sliced scallions before serving hot.