Sichuan-Style Hot and Numbing Tofu Stir Fry
Silky tofu cubes stir-fried with bold Sichuan peppercorns and fiery chili paste for a tongue-tingling, aromatic dish. This chinese-inspired vegetarian ready in about 22 minutes pairs block firm tofu, vegetable oil, whole Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 block firm tofu
- 3 tbsp vegetable oil
- 1 tsp whole Sichuan peppercorns
- 2 tbsp doubanjiang (fermented chili bean paste)
- 2 cloves minced garlic
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sugar
- 2 chopped scallions
- 1 tsp toasted sesame oil
- 1/2 tsp (optional for extra heat) chili flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering.
- Step 2: Add 1 tsp whole Sichuan peppercorns and stir-fry for 30 seconds until fragrant and slightly toasted, then remove peppercorns to avoid biting.
- Step 3: Add tofu cubes and cook for 5 minutes, turning gently to brown all sides and develop a crispy exterior.
- Step 4: Stir in 2 tbsp doubanjiang, 2 cloves minced garlic, and 1 tbsp minced ginger, frying for 1 minute until the oil turns red and fragrant.
- Step 5: Mix in 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sugar, stirring to coat tofu evenly. Cook for another 2 minutes until sauce thickens slightly.
- Step 6: Remove from heat, drizzle 1 tsp toasted sesame oil, sprinkle 2 chopped scallions and 1/2 tsp chili flakes if using, and toss gently before serving.
Frequently asked questions
How long does Sichuan-Style Hot and Numbing Tofu Stir Fry take to make?
Total time is about 22 minutes (10 min prep + 12 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 block firm tofu 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.
