Tofu Stir Fry with Bell Peppers

This Tofu Stir Fry with Bell Peppers has a balance of sweet, savory, and spicy flavors. It is an easy healthy meal. 

🧾 Ingredients

This is an overview of the ingredients. You'll find a complete list with measurements at the bottom of this post in the recipe card.

• Firm or extra firm tofu: I used firm tofu, but you could also use extra firm, which has less water. Whichever you choose, I suggest draining and pressing it to get the moisture out and so it gets crispy.
• Bell peppers: Red bell pepper and yellow bell pepper both add a sweet, crunchy bite. Green bell pepper adds a bitter note.
• Mushrooms: Add an umami flavor and meaty texture.
• Carrots: Add a sweet flavor and crunchy texture.
• Onion: Adds a pungent flavor.
• Serrano pepper: Adds a spicy note. You could use jalapeño pepper for less spice or habanero for more spice.
• Garlic: Adds a pungent flavor.
• Ginger: Adds spicy sweet flavor.
• Tamari: Since I'm gluten intolerant, I like to use tamari in place of soy sauce. The low sodium kind is my go-to. Tamari adds a salty umami flavor.
• Maple syrup: Balances out the salty umami flavors in this dish. Adds sweetness. You can also use brown rice syrup or agave syrup.
• Brown rice vinegar: For its acidity. It balances out the other flavors. You could also use lime juice.
• Olive oil: To cook the tofu and veggies in. You could also use avocado oil, coconut oil or sesame oil for a nutty flavor.
• Salt and pepper: Watch how much salt and pepper you add. The tamari has a lot of sodium and the serrano pepper already adds a punch of spice.

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🔪 Instructions

1. Mix together maple syrup, brown rice vinegar, and tamari. Set aside.
2. Drain and press tofu. You can do this by putting the tofu in between a towel on a cutting board. Then, place a cast iron skillet or other heavy object on top. Let sit 15 minutes like this. The towel will soak up the excess moisture.
3. Heat olive oil in a skillet on medium-high heat. Add onions and cook until translucent.
4. Add tofu and cook until slightly browned.
5. Add ginger and garlic. Cook for a minute.
6. Add carrots and peppers. Cook until slightly tender.
7. Add mushrooms and sauce. Cook a few more minutes.
8. Serve over white rice, brown rice, or rice noodles.

🥡 Storage

This vegan stir fry recipe will last up to 5 days in an airtight container in the fridge.

📖 Variations / Additions

• Broccoli
• Bamboo shoots
• Snow peas
• Baby corn
• Eggplant
• Bean sprouts
• Water chestnuts
• Red chili flakes for more spice

💭 Tips

• You can use your favorite veggies, just make sure to cook the hard vegetables first. They will take longer. Then, add soft vegetables.
• If you are using a wok, cooking goes a lot faster than a frying pan. You will need less oil than I listed here.
• Have all the vegetables cut ahead of time. It makes things a lot easier.

🍽 Serving

• As is - which is how I like it
• Rice (my latest favorite is rice made from chickpeas)
• Rice noodles
• Quinoa

👩🏻‍🍳 FAQs

🍱 Other Asian Inspired Recipes

• 
  Tofu and Thai Noodles with Peanut Sauce
• 
  Baked Tofu Temaki Sushi with Cauliflower Rice
• 
  Crispy Teriyaki Tofu and Cauliflower Rice
• 
  Super Crispy Vegan Tempura

🎥  Video

This easy vegan stir fry can be eaten by itself or served over noodles or rice.

I originally posted this recipe February 14, 2015. I added new photos, text and a video when I republished it. 

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📋 Recipe

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5 from 1 vote

Tofu Stir Fry with Bell Peppers

This Tofu Stir Fry with Bell Peppers has a balance of sweet, savory, and spicy flavors. It is an easy healthy meal. 

Course Main Course

Cuisine vegan, gluten free

Keyword tofu stir fry, vegan stir fry

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6

Calories 179kcal

Author Willow Moon

Ingredients

• ¼  cup low sodium gluten free tamari
• 2  tablespoons maple syrup
• 2  tablespoons brown rice vinegar
• 2  tablespoons olive oil
• 1 cup chopped onion
• 14 oz. firm tofu drained and pressed
• 5 cups julienned red, green, and yellow peppers (3 peppers)
• 1 cup julienned carrots
• 1 ½  teaspoons finely diced serrano pepper
• 1 cup sliced baby bella mushrooms (crimini)
• 1 clove garlic minced
• 1 tablespoon minced ginger
• Salt and pepper

US Customary - Metric

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Instructions

• Mix together tamari, brown rice syrup, and brown rice vinegar.  Set aside.
• Heat olive oil in pan or wok on high heat, add onions and cook until translucent.
• Slice drained and pressed tofu into cubes. Add cubed tofu to the pan with onions and cook until slightly browned.
• Add minced garlic and ginger and cook about a minute.
• Add carrots, and red, yellow and green peppers, and chopped serrano. Cook until almost tender.
• Add mushrooms and sauce and cook a few more minutes. Season with salt and pepper.
• Serve over rice or brown rice noodles.

Nutrition

Calories: 179kcal | Carbohydrates: 20g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 700mg | Potassium: 457mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7457IU | Vitamin C: 163mg | Calcium: 115mg | Iron: 2mg

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