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

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.