Sichuan-Inspired Spicy Tofu Stir Fry with Peanuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bold stir fry featuring crispy tofu cubes tossed in a fiery Sichuan chili sauce with crunchy roasted peanuts and crisp vegetables. This Asian fusion recipe (vegetarian), ready in about 30 minutes, pairs vegetable oil, garlic cloves, minced, ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil. Sauté 3 minced garlic cloves, 1 tbsp minced ginger, and 3 sliced scallions for 1 minute until fragrant.
  3. Step 3: Add 1 thinly sliced red bell pepper and 1 cup snow peas. Stir fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp chili paste, and 1 tsp sugar. Cook for 2 minutes until the sauce thickens slightly.
  5. Step 5: Return the tofu to the pan and toss gently to coat with sauce. Drizzle 1 tsp sesame oil and sprinkle 1/4 cup roughly chopped roasted peanuts. Stir once more and remove from heat.
  6. Step 6: Serve immediately with steamed rice or noodles.

Related recipes