Sichuan Pepper-Infused Tofu with Dried Chilies
Silken tofu simmers in a fiery broth of fermented bean paste, Sichuan peppercorns, and dried chilies for a deeply numbing, spicy-savory experience. This asian (vegetarian) ready in about 35 minutes pairs doubanjiang, toasted Sichuan peppercorns, broken into pieces dried red chilies 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, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp doubanjiang
- 1 tsp, toasted Sichuan peppercorns
- 4, broken into pieces dried red chilies
- 2 tbsp vegetable oil
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 tbsp soy sauce
- 1 tsp mixed with 2 tbsp water cornstarch
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Add 4 dried red chilies and 1 tsp toasted Sichuan peppercorns, stirring for 30 seconds until fragrant and slightly darkened.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until golden but not browned.
- Step 3: Stir in 2 tbsp doubanjiang and 1 tbsp soy sauce, cooking for 2 minutes until the oil separates from the sauce and becomes fragrant.
- Step 4: Add 14 oz pressed tofu cubes and 1/2 cup water, simmering gently for 8 minutes until tofu absorbs flavors.
- Step 5: Pour in the cornstarch slurry, stirring constantly until the sauce thickens and coats the back of a spoon, about 2 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan Pepper-Infused Tofu with Dried Chilies 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-Infused Tofu with Dried Chilies?
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 doubanjiang from drying out.
Can I substitute ingredients in Sichuan Pepper-Infused Tofu with Dried Chilies?
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-Infused Tofu with Dried Chilies 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-Infused Tofu with Dried Chilies 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
- ★★★★★
Absolutely delicious! The dried chilies added just the right amount of heat. My husband and I devoured it with rice.
- ★★★★★
My go-to Sichuan dish! The tofu was perfectly infused and the chilies were spicy without being overwhelming.
- ★★★★★
This recipe is a game-changer! The Sichuan pepper gives the perfect numbing sensation without overpowering the tofu. Made it for my family and they were amazed.
