Vegetarian Stir-Fried Tofu with Bell Peppers and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful, protein-packed stir-fry combining firm tofu with crisp bell peppers and a bright ginger-soy sauce. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs minced fresh ginger, minced garlic cloves, soy sauce 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz pressed firm tofu cubes (1-inch) and cook for 6-8 minutes, turning occasionally, until all sides are golden and slightly crispy.
  2. Step 2: Remove tofu from the skillet and set aside. In the same skillet, add 1 tablespoon minced fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 large red bell pepper and 1 large yellow bell pepper sliced into thin strips, stir-fry for 4-5 minutes until tender-crisp.
  4. Step 4: Return tofu to the skillet and pour in 3 tablespoons soy sauce and 1 tablespoon sesame oil. Toss everything together and cook for another 2 minutes until tofu is heated through and coated in sauce.
  5. Step 5: Remove from heat and garnish with 2 chopped green onions and 1 teaspoon sesame seeds before serving.

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Frequently asked questions

How long does Vegetarian Stir-Fried Tofu with Bell Peppers and Ginger 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 Vegetarian Stir-Fried Tofu with Bell Peppers and Ginger?

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 minced fresh ginger from drying out.

Can I substitute ingredients in Vegetarian Stir-Fried Tofu with Bell Peppers and Ginger?

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 Vegetarian Stir-Fried Tofu with Bell Peppers and Ginger for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegetarian Stir-Fried Tofu with Bell Peppers and Ginger vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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