Quick Szechuan-Style Spicy Tofu Stir Fry

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Firm tofu stir-fried in a spicy, garlicky Szechuan sauce with crunchy vegetables for a fiery and satisfying vegetarian meal. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, vegetable oil, garlic cloves 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 4 cloves, minced garlic cloves
• 1 tbsp fresh grated ginger
• 1 tsp, toasted and crushed Szechuan peppercorns
• 6 pieces, halved and deseeded dried red chilies
• 3 tbsp soy sauce
• 1 tbsp Chinkiang vinegar
• 1 tsp sugar
• 1 medium, sliced into strips green bell pepper
• 1 cup trimmed snap peas
• 2 stalks, chopped scallions
• 1 tsp toasted sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
2. Step 2: In the same wok, add 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp toasted and crushed Szechuan peppercorns, and 6 halved dried red chilies. Stir-fry for 30 seconds until fragrant.
3. Step 3: Add 1 medium sliced green bell pepper and 1 cup snap peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
4. Step 4: Return tofu to the wok and pour in 3 tbsp soy sauce, 1 tbsp Chinkiang vinegar, and 1 tsp sugar. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
5. Step 5: Turn off heat, drizzle 1 tsp toasted sesame oil over the stir-fry, and garnish with 2 chopped scallion stalks. Serve immediately with steamed rice or noodles.