Sichuan-Style Spicy Tofu Stir-Fry with Garlic and Chili
Silky tofu stir-fried with bold Sichuan peppercorns, fresh garlic, and dried chili flakes for a fiery and authentic Chinese vegetarian dish. This chinese-inspired vegetarian ready in about 25 minutes pairs vegetable oil, Sichuan peppercorns, lightly crushed, dried red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 firm tofu, drained and cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 tsp Sichuan peppercorns, lightly crushed
- 1 tsp dried red chili flakes
- 4 cloves garlic cloves, thinly sliced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 scallions, sliced
- 1 tsp sesame oil
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 1 tsp lightly crushed Sichuan peppercorns and 1 tsp dried red chili flakes, stirring for 30 seconds until fragrant.
- Step 2: Add 4 thinly sliced garlic cloves and 1 tbsp minced ginger to the skillet. Sauté for 1 minute until aromatic but not browned.
- Step 3: Gently add 14 oz firm tofu cubes to the skillet, stirring carefully to coat with the spices. Cook for 6-8 minutes, turning occasionally until edges are lightly golden.
- Step 4: Stir in 2 tbsp soy sauce and 1 tbsp rice vinegar, cooking an additional 2 minutes until the sauce thickens and coats the tofu.
- Step 5: Remove from heat, drizzle 1 tsp sesame oil over the tofu, and garnish with 2 sliced scallions before serving immediately with steamed rice.
Frequently asked questions
How long does Sichuan-Style Spicy Tofu Stir-Fry with Garlic and Chili 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 Spicy Tofu Stir-Fry with Garlic and Chili?
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 Spicy Tofu Stir-Fry with Garlic and Chili?
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 Spicy Tofu Stir-Fry with Garlic and Chili 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 Spicy Tofu Stir-Fry with Garlic and Chili?
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.
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