Crispy Sichuan Tofu with Homemade Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu cubes tossed in a fiery homemade chili oil, packed with garlic and Sichuan peppercorns. This asian (vegetarian) ready in about 50 minutes pairs Firm tofu, Cornstarch, Vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: Toss 16 oz cubed tofu with 2 tbsp cornstarch until evenly coated. Place on the prepared baking sheet and drizzle with 2 tbsp vegetable oil. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
  3. Step 3: Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add 5 stemmed and seeded dried red chilies and 1 tsp toasted ground Sichuan peppercorns, cooking for 2 minutes until fragrant.
  4. Step 4: Add 4 minced garlic cloves, stir-frying for 30 seconds until golden.
  5. Step 5: Stir in 1 tbsp light soy sauce, 1 tsp rice vinegar, and 1/2 tsp sugar, cooking for 1 minute until sugar dissolves.
  6. Step 6: Pour the chili oil over the baked tofu and toss to coat. Sprinkle with 2 thinly sliced green onions and serve.

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Frequently asked questions

How long does Crispy Sichuan Tofu with Homemade Chili Oil take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Sichuan Tofu with Homemade Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Crispy Sichuan Tofu with Homemade Chili Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Sichuan Tofu with Homemade Chili Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Sichuan Tofu with Homemade Chili Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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