Sichuan Peppercorn Tofu Stir-Fry
A spicy, numbing Sichuan classic with firm tofu, fermented black beans, and a fiery sauce. This chinese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs cubed firm tofu, fermented black beans, doubanjiang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 300g, cubed firm tofu
- 2 tbsp fermented black beans
- 1 tbsp doubanjiang
- 1 tsp, crushed Sichuan peppercorns
- 2 cloves, minced garlic
- 1 tbsp grated ginger
- 1 tsp chili flakes
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat vegetable oil in a wok over high heat. Add tofu and fry for 3-4 minutes until golden. Remove and set aside.
- Step 2: Add garlic, ginger, and chili flakes to the wok. Sauté for 30 seconds until fragrant. Stir in doubanjiang, fermented black beans, and Sichuan peppercorns. Cook for 2 minutes until aromatic.
- Step 3: Return tofu to the wok. Add soy sauce and 100ml water. Simmer for 5 minutes until the sauce thickens and coats the tofu. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan Peppercorn Tofu Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 Peppercorn Tofu Stir-Fry?
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 cubed firm tofu from drying out.
Can I substitute ingredients in Sichuan Peppercorn Tofu Stir-Fry?
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 Peppercorn Tofu Stir-Fry 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 Peppercorn Tofu Stir-Fry 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
