Pan-Fried Tofu with Spicy Sichuan Peppercorn Sauce

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

A vibrant Chinese dish featuring crispy pan-fried tofu coated in a fragrant, spicy Sichuan peppercorn sauce with a hint of garlic and chili oil. This chinese-inspired thai ready in about 25 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 3, 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.

★ 4.3 (13 ratings) Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain 400g firm tofu and cut into 1-inch cubes. Lightly toss the tofu cubes in 3 tbsp cornstarch to coat evenly.
  2. Step 2: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes and pan-fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tsp Sichuan peppercorns and 1 tsp dried red chili flakes. Toast for 30 seconds until fragrant.
  4. Step 4: Add 4 minced garlic cloves and 1 tbsp minced ginger to the skillet. Sauté for 1 minute until aromatic but not burnt.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tbsp black vinegar, 3 tbsp water, 1 tsp sugar, and 1 tsp sesame oil. Bring the sauce to a simmer and cook for 2 minutes until slightly thickened.
  6. Step 6: Return the crispy tofu cubes to the skillet and gently toss to coat them evenly with the sauce.
  7. Step 7: Garnish with 2 chopped scallions and serve immediately with steamed rice.

Frequently asked questions

How long does Pan-Fried Tofu with Spicy Sichuan Peppercorn Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Fried Tofu with Spicy Sichuan Peppercorn Sauce?

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 Pan-Fried Tofu with Spicy Sichuan Peppercorn Sauce?

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 Pan-Fried Tofu with Spicy Sichuan Peppercorn Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

What goes well with Pan-Fried Tofu with Spicy Sichuan Peppercorn Sauce?

Chinese thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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