Sichuan-Style Hot and Spicy Tofu Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fiery tofu stir fry with bold Sichuan peppercorns and fresh chili peppers that delivers a hot and numbing sensation balanced by savory soy sauce. This chinese-inspired vegetarian ready in about 25 minutes pairs vegetable oil, toasted and ground Sichuan peppercorns, thinly sliced fresh red chili peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 3 Chinese cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 4-5 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tsp toasted and ground Sichuan peppercorns and 2 thinly sliced fresh red chili peppers, stirring for 30 seconds until fragrant.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger, sautéing for 1 minute until aromatic but not burnt.
  4. Step 4: Stir in 1 tbsp doubanjiang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Cook the sauce for 2 minutes until it thickens slightly and coats the pan.
  5. Step 5: Return the tofu to the skillet and toss gently to coat with the sauce. Cook for an additional 2 minutes, allowing flavors to meld.
  6. Step 6: Remove from heat and garnish with 2 sliced scallions before serving hot with steamed rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sichuan-Style Hot and Spicy Tofu Stir Fry take to make?

Total time is about 25 minutes (10 min prep + 15 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 Spicy 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 vegetable oil from drying out.

Can I substitute ingredients in Sichuan-Style Hot and Spicy 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 Spicy 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.

What goes well with Sichuan-Style Hot and Spicy Tofu Stir Fry?

Chinese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes