One-Pot Spicy Szechuan Noodles with Crispy Tofu

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fiery, flavorful one-pot noodle dish featuring crispy tofu and a spicy Szechuan peppercorn sauce that tingles the palate. This Chinese-inspired noodle recipe (vegetarian), ready in about 35 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 390 calories and feeds 4, 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.

Ingredients

• 14 oz, pressed and cubed into 1-inch pieces firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tsp, toasted and ground Szechuan peppercorns
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili garlic sauce
• 1 tbsp brown sugar
• 2 cups vegetable broth
• 8 oz uncooked spaghetti noodles
• 2 stalks, thinly sliced scallions
• 1 tbsp, toasted sesame seeds

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Instructions

1. Step 1: Toss 14 oz pressed, cubed tofu with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large deep skillet or wok over medium-high heat. Add tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
3. Step 3: In the same pan, reduce heat to medium and add 1 tsp toasted and ground Szechuan peppercorns, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
4. Step 4: Stir in 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp chili garlic sauce, and 1 tbsp brown sugar, mixing well.
5. Step 5: Pour 2 cups vegetable broth into the pan, scraping any browned bits from the bottom.
6. Step 6: Add 8 oz uncooked spaghetti noodles, pressing them down gently to submerge. Cover and simmer on medium-low for 8-10 minutes, stirring occasionally until noodles are tender and sauce has thickened.
7. Step 7: Return the crispy tofu to the pan and gently toss to combine.
8. Step 8: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.