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 chinese-inspired 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 Chinese cuisine 280 cal/serving
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Ingredients

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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.

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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