Golden Pan Seared Tofu with Peppers

If you’re on the hunt for a meal that’s incredibly fast, packed with flavor, and surprisingly easy to make, you have officially found it. This dish is a true weeknight champion, coming together in about ten minutes from start to finish. We’re talking about glorious, golden-brown chunks of pan-seared tofu tossed with crisp-tender peppers and a savory, garlicky sauce. The magic lies in its simplicity; the stir-frying technique locks in the fresh flavors of the vegetables while giving the tofu an irresistible texture—crispy on the outside and tender on the inside. With just a subtle kick of heat, this recipe is a fantastic introduction to a classic home-style dish that feels both comforting and wonderfully vibrant. Get ready to add a new go-to recipe to your collection!

Before you start cooking, let’s gather our ingredients. The beauty of this recipe is its short and accessible shopping list. Don’t worry if you can’t find something specific; I’ve included plenty of easy swaps you can find in any major supermarket.

For the main event:

• 1 block Firm or Extra-Firm Tofu: The original recipe calls for “lǎo dòufu,” which literally translates to “old tofu.” This simply means a firm, dense tofu that holds its shape well when cooked. Do not use silken or soft tofu, as it will fall apart. Most grocery stores carry extra-firm tofu, which is perfect for this. For best results, press the tofu for 15-20 minutes before cooking to remove excess water.
• 1 Green Bell Pepper: This adds a lovely, slightly grassy sweetness and a fantastic crunch.
• 3 Red Chili Peppers: These are for a gentle touch of heat. Depending on your spice preference, you could use Fresno or serrano chilies. If you can’t find fresh red chilies or prefer a milder dish, you can substitute with half of a red bell pepper for color and a pinch of red pepper flakes for heat.
• 3 cloves Garlic: A non-negotiable for that aromatic, savory base.
• Cooking Oil (as needed): A neutral oil with a high smoke point is best. Canola, vegetable, avocado, or grapeseed oil are all great choices.
• Salt (to taste): For seasoning the tofu as it fries.
• Light Soy Sauce (to taste): This is the key seasoning. “Light” or “all-purpose” soy sauce is what you want for its salty, savory flavor. Brands like Kikkoman or Lee Kum Kee are excellent. For a gluten-free option, use tamari.

Here’s how to bring it all together in just a few simple steps. The key is to have all your ingredients prepped and ready to go before you even turn on the stove—a practice known as “mise en place.”

1. First, let’s get everything prepped. Gather your block of tofu, peppers, and garlic.
2. Wash the peppers. Slice the green bell pepper into thin strips. Slice the red chili peppers into thin rings or strips, and thinly slice the garlic cloves. Set them aside.
3. Pat your block of tofu dry and cut it into bite-sized cubes or rectangular slabs, about half an inch thick.
4. Place a large skillet or wok over medium-high heat. Once hot, add enough cooking oil to coat the bottom. Carefully place the tofu pieces in the pan in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary.
5. Let the tofu sear without moving it for 2-3 minutes, until the bottom is a deep golden brown. Sprinkle a little salt over the top, then flip each piece and sear the other side.
6. Once both sides are beautifully golden and crisp, remove the tofu from the pan and set it aside on a plate.
7. Add a little more oil to the same skillet if it looks dry. Add the sliced green peppers, red chilies, and garlic. Stir-fry for 1-2 minutes until the peppers are just tender-crisp and the garlic is fragrant.
8. Return the seared tofu to the skillet with the peppers.
9. Gently toss everything together and drizzle with soy sauce. Continue to stir-fry for another minute, ensuring the tofu is evenly coated in the sauce and everything is heated through.
10. And that’s it! Your delicious stir-fry is ready to be served.

The moment you plate this dish, you’ll be met with a mouthwatering aroma of savory soy sauce and fragrant garlic. The colors are so vibrant, with the golden tofu nestled among the bright green and red peppers. Taking a bite, you get that wonderful textural contrast—the satisfyingly firm, slightly chewy crust of the tofu giving way to its soft interior, followed by the fresh crunch of the peppers. The flavor is perfectly balanced with a savory depth from the soy sauce and a mild, lingering warmth from the chilies. It’s a dish that feels incredibly nourishing and satisfying without being heavy. I love serving this simply over a bed of fluffy steamed rice, which soaks up all the delicious sauce. It’s a meal that proves you don’t need a long list of ingredients or complicated steps to create something truly special. I really hope you give this one a try—it’s a perfect example of how simple cooking can be so rewarding. Let me know how it turns out in the comments below