Sichuan-Style Spicy Tofu Stir Fry with Cashews

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant stir fry combining silky tofu with crunchy cashews and a spicy Sichuan sauce that balances heat and umami. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, pressed and cubed, vegetable oil, garlic cloves, minced 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
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-8 minutes, turning occasionally until golden brown on all sides.
  2. Step 2: Push tofu to one side of the skillet. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the empty side and sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 1/2 tsp toasted and ground Sichuan peppercorns, 1 tsp dried red chili flakes, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Mix everything gently to coat the tofu and cook for another 2 minutes until sauce thickens slightly.
  4. Step 4: Remove from heat, stir in 1/3 cup toasted cashews and sprinkle 2 sliced green onions over the top before serving with steamed rice.

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