Pan-Fried Tofu with Sichuan Sauce and Peanuts

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Golden-brown tofu cubes coated in a savory-sweet Sichuan sauce with aromatic peanuts, a satisfying vegetarian stir-fry. This Chinese recipe (vegetarian, vegan), ready in about 35 minutes, pairs extra virgin olive oil, firm tofu, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 tbsp extra virgin olive oil
• 14 oz firm tofu
• 1 tbsp cornstarch
• 1/2 cup chicken stock
• 3 tbsp soy sauce
• 1 tbsp doubanjiang
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp cornstarch
• 2, thinly sliced (white part only) scallions
• 2 cloves, minced garlic
• 1/4 tsp sichuan peppercorns
• 1/4 cup, roasted and salted peanuts
• 1/4 tsp red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Prepare the tofu: Toss 14 oz cubed firm tofu with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook without moving for 3-4 minutes until golden brown on the bottom, then flip and cook for another 3-4 minutes until golden on all sides. Remove and set aside.
2. Step 2: Make the sauce: In a small bowl, whisk together 1/2 cup chicken stock, 3 tbsp soy sauce, 1 tbsp doubanjiang, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp cornstarch until smooth.
3. Step 3: Stir-fry the aromatics: In the same skillet, add 2 minced garlic cloves and 2 thinly sliced scallion whites. Sauté over medium heat for 1 minute until fragrant. Add 1/4 tsp sichuan peppercorns and 1/4 tsp red pepper flakes, stirring for 30 seconds.
4. Step 4: Combine: Add the sauce mixture to the skillet and bring to a simmer, stirring until thickened, about 1-2 minutes. Add the cooked tofu and 1/4 cup roasted peanuts, tossing gently to coat. Cook for 1-2 minutes until the sauce clings to the tofu.