Sichuan-Style Spicy Tofu Stir-Fry with Garlic and Ginger

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

A fiery vegan stir-fry featuring crispy tofu cubes coated in a bold garlic-ginger sauce with classic Sichuan peppercorn heat. 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 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp vegetable oil. Sauté 5 minced garlic cloves and 2 tbsp minced fresh ginger over medium heat for 1 minute until aromatic.
  4. Step 4: Add 1 tsp toasted and crushed Sichuan peppercorns and 1 tsp dried red chili flakes, stirring for 30 seconds to release their fragrance.
  5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Cook the sauce for 2 minutes until slightly thickened and glossy.
  6. Step 6: Return the crispy tofu to the skillet and toss gently to coat in the sauce. Cook for an additional 2 minutes until heated through.
  7. Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Sichuan-Style Spicy Tofu Stir-Fry with Garlic and Ginger take to make?

Total time is about 30 minutes (15 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 Ginger?

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 firm tofu from drying out.

Can I substitute ingredients in Sichuan-Style Spicy Tofu Stir-Fry with Garlic and Ginger?

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 Ginger 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 Ginger?

Chinese vegan 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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