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5 from 8 votes

Stir-fried crispy tofu and peppers in tomato garlic sauce

This stir-fried tofu and peppers in tomato & garlic sauce comes together in minutes and tastes miles better than takeout! 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main
Cuisine: Chinese
Keyword: crispy tofu, tofu stir fry
Servings: 2
Calories: 888kcal
Author: Lucy Parissi


Crispy tofu

  • 350 g | 12oz block of extra firm tofu
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1/2 tsp salt to season

For the stir fry

  • 300 g | 10 1/2 oz straight-to-wok udon noodles
  • 1 large onion finely diced
  • 3 bell peppers green, red, orange, seeded and diced
  • 2 garlic cloves mince
  • 1/2 tbsp minced fresh ginger
  • 1 red chilli, finely diced
  • 1 pack Lee Kum Kee Tomato & Garlic sauce
  • 1/2 tbsp Lee Kum Kee light soy sauce
  • 8 spring onions (scallions) sliced diagonally
  • 1 tbsp Black sesame seeds to garnish
  • Fresh basil to garnish (optional)


Make the crispy tofu

  • Remove a block of extra firm tofu from its packaging and drain and liquid.
  • Place on a kitchen towel lined shallow plate, cover with another sheet of kitchen towel and weigh down with a heavy skillet (or something equally weighty).
  • Leave for 30 mins – the tofu will release more liquid. Remove the weight and pat the tofu dry.
  • Cut into small cubes, season with salt and toss in cornflour (cornstarch) until coated on all sides.
  • Heat the oil in a large wok or frying pan until the oil coats the bottom of the pan.
  • Add the tofu, it should sizzle when it hits the oil, and fry for couple of minutes per side or until golden and crispy. Set aside to dry on a wire rack.

Make the stir fry

  • Put the udon noodles in a bowl and cover with boiling water. Leave to soften for a couple of minutes then drain and set aside.
  • Add the chopped onion in the same pan and fry for a couple of minutes.
  • Add the chopped peppers and continue to cook for a couple of minutes until the peppers start to soften.
  • Add the garlic, chilli and ginger, mix in and then add the crispy tofu and spring onions.
  • Stir fry for two minutes and then add the Lee Kum Kee Tomato & Garlic stir fry sauce. Stir to combine then cover the pan for three minutes.
  • Remove the lid, stir and add the udon noodles and a splash of Lee Kum Kee light soy sauce, tossing to combine in the sauce.
  • Take off the heat and sprinkle with the black sesame seeds.
  • Serve immediately, garnished with some fresh basil.


You can skip pressing the tofu if you are short of time. Pat dry and cut into squares and proceed with the recipe.


Calories: 888kcal | Carbohydrates: 133g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Sodium: 2181mg | Potassium: 879mg | Fiber: 14g | Sugar: 26g | Vitamin A: 6065IU | Vitamin C: 242mg | Calcium: 163mg | Iron: 4.4mg