Sichuan-Style Ginger Scallion Tofu

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant tofu dish with a bold Sichuan peppercorn kick, stir-fried with fresh ginger and scallions. This Chinese-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs firm tofu, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cubed firm tofu
• 3 tbsp vegetable oil
• 1 tbsp, minced fresh ginger
• 4, thinly sliced (white and green parts separated) scallions
• 1 tsp, lightly toasted Sichuan peppercorns
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
2. Step 2: Add 14 oz cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
3. Step 3: Push tofu to one side of the skillet, then add 1 tbsp minced ginger and 2 tbsp white scallion parts. Sauté for 1 minute until fragrant.
4. Step 4: Add 1 tsp toasted Sichuan peppercorns, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Stir to combine.
5. Step 5: Mix in 1 tsp cornstarch with 2 tbsp water to create a slurry, then pour into skillet. Cook for 1 minute until sauce thickens and coats tofu.
6. Step 6: Garnish with remaining 2 tbsp green scallions before serving.