Sichuan Peppercorn Stir-Fried Tofu with Garlic and Ginger

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

A fragrant and spicy Chinese stir-fry featuring crispy tofu cubes tossed with aromatic garlic, fresh ginger, and numbing Sichuan peppercorns. This Chinese vegetarian recipe, ready in about 25 minutes, pairs firm tofu, Sichuan peppercorns, and 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 "Build a week of meals around this recipe" 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz block firm tofu, pressed and cut into 1-inch cubes
1 tsp whole Sichuan peppercorns
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
3 tbsp vegetable oil
3 scallions, sliced thin
1/2 tsp (optional) red chili flakes
2 tbsp cornstarch
2 tbsp water

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Instructions

Step 1: Toss 14 oz firm tofu cubes with 2 tbsp cornstarch until fully coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry for 5-6 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, reduce heat to medium. Add 1 tsp whole Sichuan peppercorns and toast for 1 minute until fragrant. Add 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/2 tsp red chili flakes if using. Sauté for 30 seconds until aromatic.
Step 3: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Mix 2 tbsp water with remaining 1 tbsp cornstarch and add to the skillet. Cook for 1-2 minutes until sauce thickens and coats the pan.
Step 4: Return the crispy tofu to the skillet and toss gently to coat with sauce. Remove from heat and sprinkle with 3 sliced scallions. Serve immediately with steamed rice.