Sichuan-Style Spicy Tofu Stir Fry with Garlic and Chili Oil

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 developed and reviewed.

A fiery Sichuan-inspired stir fry featuring soft tofu cubes tossed in a spicy garlic chili oil sauce, loaded with vibrant aromatics and a touch of numbing heat. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced ginger
2 tsp dried red chili flakes
1 tsp, toasted and crushed Sichuan peppercorns
2 tbsp soy sauce
1 tbsp black vinegar
3, sliced scallions
1 tsp sugar
1 tsp sesame oil

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and pan-fry, turning occasionally, until all sides are golden and slightly crisp, about 6-8 minutes. Remove tofu and set aside.
Step 2: In the same wok, add 4 minced garlic cloves, 1 tbsp minced ginger, 2 tsp dried red chili flakes, and 1 tsp crushed Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
Step 3: Return the tofu to the wok and add 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, and 3 sliced scallions. Toss everything to coat tofu in the sauce, cooking for 2 minutes until sauce thickens slightly.
Step 4: Drizzle 1 tsp sesame oil over the stir fry, give a final toss, and serve hot with steamed rice or noodles.