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

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Firm tofu stir-fried with colorful bell peppers and a savory spicy black bean sauce that delivers bold umami and heat in every bite. This Chinese-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, 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, drained and cut into 1-inch cubes firm tofu
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 3 minced garlic cloves
• 1 tbsp grated ginger
• 1 tbsp, rinsed and chopped fermented black beans
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2 sliced scallions
• 1/2 tsp red chili flakes
• 1 tsp dissolved in 2 tbsp water cornstarch

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and stir-fry for 5-6 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp chopped fermented black beans. Stir-fry for 1 minute until fragrant.
3. Step 3: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the wok. Stir-fry for 3-4 minutes until peppers begin to soften but remain crisp.
4. Step 4: Return tofu to the wok and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, and 1/2 tsp red chili flakes. Stir well to coat everything evenly.
5. Step 5: Pour in 1 tsp cornstarch dissolved in 2 tbsp water and cook for 1-2 minutes, stirring constantly until the sauce thickens and coats the tofu and vegetables.
6. Step 6: Remove from heat, sprinkle with 2 sliced scallions, and serve immediately over steamed jasmine rice or noodles.