Sichuan Pepper-Charred Tofu with Fermented Black Beans
Crisp-topped tofu infused with numbing Sichuan peppercorns and savory fermented black beans, served with steamed rice for a balanced, aromatic meal. This asian (vegetarian) ready in about 35 minutes pairs firm tofu, Sichuan peppercorns, fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 firm tofu
- 1 tsp Sichuan peppercorns
- 2 tbsp fermented black beans
- 3 dried red chilies
- 3 cloves garlic
- 3 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sugar
Instructions
- Step 1: Press 14 oz firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- Step 2: Heat 3 tbsp neutral oil in a non-stick skillet over medium-high heat until shimmering, add 1 tsp toasted Sichuan peppercorns and 3 dried red chilies, and fry for 2 minutes until fragrant and slightly darkened.
- Step 3: Add 3 minced garlic cloves and 2 tbsp fermented black beans to the skillet, stir-frying for 30 seconds until aromatic.
- Step 4: Add tofu cubes, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sugar, then flip tofu gently to coat all sides and cook for 6 minutes until golden and crisp on edges.
- Step 5: Transfer to a plate, letting excess oil drip off, and serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan Pepper-Charred Tofu with Fermented Black Beans take to make?
Total time is about 35 minutes (20 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 Sichuan Pepper-Charred Tofu with Fermented Black Beans?
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 Sichuan Pepper-Charred Tofu with Fermented Black Beans?
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 Sichuan Pepper-Charred Tofu with Fermented Black Beans for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Sichuan Pepper-Charred Tofu with Fermented Black Beans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
