Sichuan-Style Hot and Numbing Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 developed and reviewed.

Soft tofu stir-fried with bold Sichuan peppercorns and dried chili flakes for a hot and numbing sensation typical of Sichuan cuisine. This Chinese-inspired vegetarian recipe, ready in about 20 minutes, pairs firm tofu, Sichuan peppercorns, dried red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 "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.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 220 cal/serving

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Ingredients

14 oz, cubed into 1-inch pieces firm tofu
1 tsp, toasted and ground Sichuan peppercorns
1 tbsp dried red chili flakes
3, minced garlic cloves
1 inch piece, minced ginger
2 tbsp soy sauce
2 tbsp vegetable oil
2, chopped scallions
1 tsp, dissolved in 2 tbsp water cornstarch

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until hot but not smoking. Add 3 minced garlic cloves and 1 inch minced ginger, stir-frying for 30 seconds until fragrant.
Step 2: Add 14 oz cubed firm tofu gently and stir-fry for 3-4 minutes until edges are slightly golden.
Step 3: Sprinkle in 1 tsp ground toasted Sichuan peppercorns and 1 tbsp dried red chili flakes, stirring quickly to coat the tofu and release their aroma.
Step 4: Pour 2 tbsp soy sauce over the tofu, then add 1 tsp cornstarch dissolved in 2 tbsp water. Stir continuously until the sauce thickens and coats the tofu, about 1-2 minutes.
Step 5: Remove from heat and garnish with 2 chopped scallions before serving.