Spicy Tofu & Bell Pepper Stir-Fry – Fast, Flavorful, and Weeknight-Friendly

This Spicy Tofu & Bell Pepper Stir-Fry is the kind of meal you make once and then keep on repeat. It’s bold, colorful, and ready in about 25 minutes—perfect for busy nights when you still want something wholesome. The sauce is bright and punchy, the peppers stay crisp-tender, and the tofu turns golden with just the right amount of heat.

It’s satisfying on its own or spooned over rice or noodles. If you’re looking for a no-fuss, big-flavor dinner, this is it.

Spicy Tofu & Bell Pepper Stir-Fry – Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Extra-firm tofu (14–16 oz block) – Pressed to remove moisture for better browning.
• Bell peppers (2–3, mixed colors) – Sliced into strips for sweetness and crunch.
• Yellow or red onion (1 small) – Thinly sliced for aroma and depth.
• Garlic (3 cloves) – Minced for bold flavor.
• Fresh ginger (1-inch piece) – Minced or grated for warmth.
• Scallions (2–3) – Sliced; whites for cooking, greens for garnish.
• Neutral oil (2–3 tbsp) – Such as avocado, canola, or peanut oil.
• Soy sauce or tamari (3 tbsp) – Tamari for gluten-free.
• Chili-garlic sauce or sambal oelek (1–2 tbsp) – Adjust to your heat preference.
• Rice vinegar (1 tbsp) – Adds brightness.
• Maple syrup or brown sugar (1–2 tsp) – Balances the heat.
• Toasted sesame oil (1 tsp) – Finishing touch for nutty aroma.
• Cornstarch (2 tsp for sauce + 1 tbsp for tofu) – Thickens and crisps.
• Water or low-sodium vegetable broth (1/3 cup) – For the sauce.
• Sesame seeds (optional) – For garnish.
• Cooked rice or noodles (optional) – For serving.
• Salt and pepper – To taste.

Method

 

1. Press the tofu. Wrap the tofu in a clean kitchen towel and set something heavy on top for 10–15 minutes. This removes excess moisture so it browns well.
2. Mix the sauce. In a bowl, whisk soy sauce, chili-garlic sauce, rice vinegar, maple syrup, sesame oil, water, and 2 tsp cornstarch. Taste and adjust heat or sweetness as needed.
3. Prep the veggies. Slice bell peppers into thin strips. Thinly slice the onion and scallions, mince garlic, and grate ginger. Keep everything nearby—stir-fry moves quickly.
4. Cube and coat the tofu. Cut pressed tofu into 3/4-inch cubes. Toss with 1 tbsp cornstarch, a pinch of salt, and pepper until lightly coated.
5. Crisp the tofu. Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 6–8 minutes. Transfer to a plate.
6. Stir-fry the aromatics. Add a little more oil if needed. Stir-fry onion, garlic, ginger, and scallion whites for 1 minute until fragrant.
7. Add the peppers. Toss in the bell peppers and stir-fry 3–4 minutes until crisp-tender. They should brighten in color and still have bite.
8. Combine tofu and sauce. Return tofu to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Toss everything over medium-high heat for 1–2 minutes until the sauce thickens and coats the tofu and peppers.
9. Finish and serve. Turn off the heat. Sprinkle scallion greens and sesame seeds on top. Serve hot over rice or noodles. Add extra chili-garlic sauce if you like more heat.

Why This Recipe Works

This stir-fry is all about balance: spicy, savory, slightly sweet, and tangy. Pressed tofu gets crispy edges that soak up the sauce without falling apart.

Bell peppers bring crunch and sweetness, which helps temper the heat. A quick cornstarch coating thickens the sauce so it clings to every bite. And because everything cooks fast over high heat, the veggies stay vibrant and the tofu doesn’t turn soggy.

What You’ll Need

• Extra-firm tofu (14–16 oz block) – Pressed to remove moisture for better browning.
• Bell peppers (2–3, mixed colors) – Sliced into strips for sweetness and crunch.
• Yellow or red onion (1 small) – Thinly sliced for aroma and depth.
• Garlic (3 cloves) – Minced for bold flavor.
• Fresh ginger (1-inch piece) – Minced or grated for warmth.
• Scallions (2–3) – Sliced; whites for cooking, greens for garnish.
• Neutral oil (2–3 tbsp) – Such as avocado, canola, or peanut oil.
• Soy sauce or tamari (3 tbsp) – Tamari for gluten-free.
• Chili-garlic sauce or sambal oelek (1–2 tbsp) – Adjust to your heat preference.
• Rice vinegar (1 tbsp) – Adds brightness.
• Maple syrup or brown sugar (1–2 tsp) – Balances the heat.
• Toasted sesame oil (1 tsp) – Finishing touch for nutty aroma.
• Cornstarch (2 tsp for sauce + 1 tbsp for tofu) – Thickens and crisps.
• Water or low-sodium vegetable broth (1/3 cup) – For the sauce.
• Sesame seeds (optional) – For garnish.
• Cooked rice or noodles (optional) – For serving.
• Salt and pepper – To taste.

How to Make It

1. Press the tofu. Wrap the tofu in a clean kitchen towel and set something heavy on top for 10–15 minutes.

   This removes excess moisture so it browns well.

2. Mix the sauce. In a bowl, whisk soy sauce, chili-garlic sauce, rice vinegar, maple syrup, sesame oil, water, and 2 tsp cornstarch. Taste and adjust heat or sweetness as needed.
3. Prep the veggies. Slice bell peppers into thin strips. Thinly slice the onion and scallions, mince garlic, and grate ginger.

   Keep everything nearby—stir-fry moves quickly.

4. Cube and coat the tofu. Cut pressed tofu into 3/4-inch cubes. Toss with 1 tbsp cornstarch, a pinch of salt, and pepper until lightly coated.
5. Crisp the tofu. Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 6–8 minutes.

   Transfer to a plate.

6. Stir-fry the aromatics. Add a little more oil if needed. Stir-fry onion, garlic, ginger, and scallion whites for 1 minute until fragrant.
7. Add the peppers. Toss in the bell peppers and stir-fry 3–4 minutes until crisp-tender. They should brighten in color and still have bite.
8. Combine tofu and sauce. Return tofu to the pan.

   Give the sauce a quick stir (cornstarch settles), then pour it in. Toss everything over medium-high heat for 1–2 minutes until the sauce thickens and coats the tofu and peppers.

9. Finish and serve. Turn off the heat. Sprinkle scallion greens and sesame seeds on top.

   Serve hot over rice or noodles. Add extra chili-garlic sauce if you like more heat.

Storage Instructions

Let leftovers cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.

Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or warm gently in the microwave. For best texture, avoid freezing—the peppers can turn soft and the tofu may get spongy after thawing.

Health Benefits

• High in plant protein: Tofu provides complete protein, which helps with satiety and muscle repair.
• Rich in antioxidants: Bell peppers are loaded with vitamin C and carotenoids that support immune health.
• Lower in saturated fat: Using a neutral oil in moderation keeps this lighter than many takeout options.
• Fiber-rich: Vegetables and optional whole grains (brown rice, quinoa) help stabilize energy and support digestion.
• Customizable sodium: Using low-sodium soy sauce and adjusting seasoning helps you control salt intake.

Common Mistakes to Avoid

• Skipping the press: Wet tofu won’t crisp. A quick press makes all the difference.
• Overcrowding the pan: Too much tofu at once steams instead of browns.

  Cook in batches if needed.

• Not stirring the sauce before adding: Cornstarch settles at the bottom. A quick whisk ensures even thickening.
• Overcooking the peppers: They should stay crisp-tender. Soft peppers mean you’ve gone too far.
• Using low heat: Stir-fry works best hot and fast.

  Preheat the pan for good sear and color.

Alternatives

• Protein swaps: Use tempeh, seitan, or thinly sliced chicken or shrimp (cook fully before adding sauce).
• Pepper variations: Try poblano for mild heat or add snap peas, broccoli, or mushrooms for extra vegetables.
• Gluten-free: Use tamari instead of soy sauce and check your chili sauce label.
• Sauce tweaks: Add a spoonful of gochujang for deeper heat or a splash of orange juice for a citrusy note.
• Lower heat: Reduce chili-garlic sauce and add more maple syrup for a gentler, slightly sweet sauce.
• Crunch factor: Top with roasted peanuts or cashews just before serving.

FAQ

Do I have to press the tofu?

Pressing is strongly recommended. It removes moisture, helps the tofu brown, and keeps it from crumbling. If you’re short on time, use a tofu press or buy “super-firm” tofu, which needs minimal pressing.

Can I bake the tofu instead of pan-frying?

Yes.

Toss cubed tofu with oil, cornstarch, salt, and pepper. Bake at 425°F (220°C) on a lined sheet for 20–25 minutes, flipping once, until golden and crisp. Add it to the stir-fry during the saucing step.

How spicy is this recipe?

Medium heat as written.

Use 1 tbsp chili-garlic sauce for mild, 2 tbsp for hot. You can also add crushed red pepper or fresh chilies for extra kick.

What’s the best oil for stir-frying?

Use a high-smoke-point oil like avocado, canola, or peanut oil. Olive oil can burn at high heat and is not ideal for stir-fry.

Can I make this ahead?

Chop the veggies and mix the sauce up to 2 days ahead.

Cook the tofu and stir-fry just before serving for the best texture. Leftovers reheat well but won’t be quite as crisp.

How do I keep the tofu from sticking?

Preheat the pan, use enough oil to lightly coat the surface, and don’t move the tofu too soon. Let a crust form, then flip—it should release easily.

What should I serve it with?

Steamed jasmine or brown rice, quinoa, or stir-fry noodles all work well.

For a lighter option, serve over sautéed greens or cauliflower rice.

In Conclusion

This Spicy Tofu & Bell Pepper Stir-Fry is quick, colorful, and packed with flavor. It’s weeknight-simple yet satisfying enough to crave again and again. With a few fresh ingredients and a punchy sauce, you’ll have a balanced meal on the table in minutes.

Keep it flexible, adjust the heat to your taste, and make it your own.