Sichuan-Style Spicy Tofu Stir Fry

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Firm tofu stir-fried with bold Sichuan chili paste, garlic, and fresh vegetables for a vibrant plant-based meal with a spicy kick. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, drained and cubed firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 2 tbsp Sichuan chili bean paste (doubanjiang)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 sliced into strips green bell pepper
• 1 sliced into strips red bell pepper
• 3 sliced for garnish scallions
• 1 tsp sesame oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Toss the tofu cubes gently with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add the tofu cubes in a single layer and pan-fry for 4-5 minutes without stirring until golden and crispy on one side. Flip and cook another 4 minutes until all sides are golden; remove tofu and set aside.
3. Step 3: In the same wok, add 4 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant.
4. Step 4: Add 2 tbsp Sichuan chili bean paste and cook for 1 minute to release the flavors.
5. Step 5: Stir in 2 tbsp soy sauce and 1 tbsp rice vinegar, then add 1 sliced green bell pepper and 1 sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. Step 6: Return the crispy tofu to the wok, drizzle with 1 tsp sesame oil, and toss everything together for 1 minute to coat evenly.
7. Step 7: Remove from heat, garnish with 3 sliced scallions, and serve immediately.