Sichuan-Style Hot and Numbing Tofu Stir-Fry
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 (vegetarian) ready in about 20 minutes pairs cubed into 1-inch pieces firm tofu, toasted and ground 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Hot and Numbing Tofu Stir-Fry take to make?
Total time is about 20 minutes (10 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-Style Hot and Numbing 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 dried red chili flakes from drying out.
Can I substitute ingredients in Sichuan-Style Hot and Numbing 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-Style Hot and Numbing Tofu Stir-Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Style Hot and Numbing 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.
