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Tofu and Pepper Stir Fry for Chinese New Year

Tofu and Pepper Stir Fry

This savory Tofu and Pepper Stir Fry is quick and easy to make. It is perfect for a weeknight meal! 
Course Main Course
Cuisine vegan, gluten free
Keyword tofu stir fry, vegan stir fry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 165kcal


  • tablespoons low sodium gluten free tamari
  • tablespoons brown rice syrup
  • tablespoons brown rice vinegar
  • tablespoon olive oil
  • 1 cup chopped onion
  • 14 oz. firm tofu
  • 5 cups julienned red, green, and yellow peppers
  • 1 cup julienned carrots
  • ¼  of a serrano pepper finely diced
  • 1 cup sliced mushrooms crimini or shitake
  • 1 clove garlic minced
  • 1 tablespoon minced ginger


  • 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.
  • Add cubed tofu and cook until slightly browned.
  • Add carrots, and red, yellow and green peppers, and chopped serrano. Cook until almost tender.
  • Add minced garlic and ginger and cook about a minute.
  • Add mushrooms and sauce and cook a few more minutes.
  • Serve over rice or brown rice noodles.


Calories: 165kcal | Carbohydrates: 20g | Protein: 9g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 700mg | Potassium: 446mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7450IU | Vitamin C: 161.9mg | Calcium: 112mg | Iron: 1.8mg