Stir-fried tofu with bell peppers is the dinner I make when the crisper drawer is full and the evening is short. Pressed tofu browns first, then a rainbow of peppers, onion, garlic, and ginger comes together in a quick soy finish.
Is there anything better than a meal that comes together in 30 minutes and clears out the crisper drawer? This Stir-Fried Tofu with Bell Peppers is my go-to for busy weeknights. It’s a flavor-packed, endlessly adaptable dish that proves vegetarian cooking is anything but boring. The secret to a truly amazing stir-fry sauce? A splash of Shaoxing wine. It adds a deep, sherry-like complexity that elevates everything. Don’t have it? No worries, I’ve got substitutes for you. Get ready to master the art of the stir-fry!
Ingredients
• 1.5 to 2 lbs / 680 to 900g (31.7 oz) extra-firm tofu, pressed and cubed
• 3 tbsp (45 ml) peanut oil or other neutral oil, divided
• 1 large onion, halved and sliced
• 3 bell peppers (a mix of red, yellow, and green), cored and sliced
• 1 tbsp (15 ml) garlic, minced
• 1 tbsp (15 ml) fresh ginger, peeled and minced
• 1/4 cup / 60ml Shaoxing wine, dry sherry, or sake
• 1/3 cup / 80ml vegetable stock or water
• 2 tbsp soy sauce
• 1/2 cup / 50g (1.76 oz) scallions, roughly chopped
Instructions
1. Cut the pressed tofu into 1/2-inch cubes. Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large wok or nonstick skillet over high heat until it shimmers.
2. Add the sliced onion and cook, stirring frequently, for 2 minutes until it begins to soften. Add the sliced bell peppers and continue to cook, stirring, for about 5 minutes until the vegetables are crisp-tender and slightly charred.
3. Using a slotted spoon, remove the onion and pepper mixture from the pan and set aside.
4. Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the hot pan. Add the minced garlic and ginger and stir-fry for about 15 seconds until fragrant.
5. Add the tofu cubes to the pan in a single layer. Cook, stirring occasionally, for 2-3 minutes until the tofu is lightly browned on all sides.
6. Pour in the Shaoxing wine and vegetable stock to deglaze the pan, scraping up any browned bits. Let it bubble and reduce by about half.
7. Return the cooked onion and peppers to the pan. Add the soy sauce and chopped scallions. Stir everything together for 30-60 seconds until the sauce has thickened slightly and the scallions are bright green and glossy.
8. Serve immediately over rice or noodles.
Nutritional Information
• Please note that the provided is a rough estimate and can vary significantly based on the specific and quantities used.
Pro Tips
• & Variations
• For the crispiest tofu, press it for at least 30 minutes before cooking to remove excess water. You can also toss the cubed tofu in a tablespoon of cornstarch before frying.
• High heat is essential for a great stir-fry. Ensure your pan is very hot before adding to get a good sear and prevent vegetables from becoming soggy.
• Swap the veggies based on what you have! Try 2 cups (480 ml) of broccoli florets, sliced shiitake mushrooms, snow peas, or 3 cups (720 ml) of shredded cabbage or kale. Adjust cooking times accordingly.
• Don’t overcrowd the pan. Cook in batches if necessary to ensure everything stir-fries rather than steams. This helps develop color and flavor.
• To add a bit of heat, toss in a pinch of red pepper flakes with the garlic and ginger, or drizzle with sriracha or chili garlic sauce before serving.
FAQ
Q: How can I make this tofu stir-fry gluten-free
A: To make this recipe completely gluten-free, simply substitute the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. All other ingredients listed are naturally gluten-free.
Q: Is this tofu and bell pepper stir-fry vegan
A: Yes, this recipe is 100% vegan as written. Tofu, vegetables, and all the sauce ingredients are plant-based. Just ensure you are using vegetable stock and not a meat-based one.
Q: What is the best substitute for Shaoxing wine in a vegetarian stir-fry
A: The best substitutes are dry sherry or sake, as they provide a similar flavor profile. For an alcohol-free option, you can use an additional 1/4 cup (960 ml) of vegetable stock mixed with one teaspoon of rice vinegar to mimic the acidity.
Q: How can I add more protein to this vegetarian meal
A: This dish is already a great source of plant-based protein from the tofu. To increase it further, consider adding 1 cup (240 ml) of shelled edamame along with the bell peppers or tossing in a handful of roasted cashews or peanuts at the very end of cooking.
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Stir-Fried Tofu with Bell Peppers
Ingredients
Method
- Cut the pressed tofu into 1/2-inch cubes.
- Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large wok or nonstick skillet over high heat until it shimmers.
- Add the sliced onion and cook, stirring frequently, for 2 minutes until it begins to soften.
- Add the sliced bell peppers and continue to cook, stirring, for about 5 minutes until the vegetables are crisp-tender and slightly charred.
- Using a slotted spoon, remove the onion and pepper mixture from the pan and set aside.
- Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the hot pan.
- Add the minced garlic and ginger and stir-fry for about 15 seconds until fragrant.
- Add the tofu cubes to the pan in a single layer.
- Cook, stirring occasionally, for 2-3 minutes until the tofu is lightly browned on all sides.
- Pour in the Shaoxing wine and vegetable stock to deglaze the pan, scraping up any browned bits.
- Let it bubble and reduce by about half.
- Return the cooked onion and peppers to the pan.
- Add the soy sauce and chopped scallions.
- Stir everything together for 30-60 seconds until the sauce has thickened slightly and the scallions are bright green and glossy.
- Serve immediately over rice or noodles.
- Don't overcrowd the pan.
- Cook in batches if necessary to ensure everything stir-fries rather than steams. This helps develop color and flavor.
