Sichuan-Style Spicy Tofu Stir-Fry with Peanuts

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

Firm tofu stir-fried with crunchy peanuts and bold Sichuan spices for a fiery and satisfying vegetarian dish. This Chinese-inspired street-food recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, peanut oil, Sichuan peppercorns 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz, drained and cubed firm tofu
3 tbsp peanut oil
1 tsp whole Sichuan peppercorns
6 whole dried red chilies
4 minced garlic cloves
2 tbsp minced ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/3 cup roasted peanuts
1/4 cup sliced green onions
1 tsp dissolved in 2 tbsp water cornstarch

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp peanut oil in a large wok over medium-high heat. Add 1 tsp whole Sichuan peppercorns and 6 whole dried red chilies. Stir-fry for 1 minute until fragrant and peppercorns darken but do not burn.
Step 2: Add 4 minced garlic cloves and 2 tbsp minced ginger to the wok. Stir-fry for 30 seconds until aromatic.
Step 3: Add 14 oz cubed firm tofu and 1/3 cup roasted peanuts. Gently toss and cook for 4-5 minutes until tofu edges are lightly golden.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Mix thoroughly and cook for 1 minute.
Step 5: Pour in 1 tsp cornstarch dissolved in 2 tbsp water and stir continuously until the sauce thickens and coats the tofu, about 1-2 minutes.
Step 6: Remove from heat, sprinkle 1/4 cup sliced green onions on top, and drizzle with remaining 1 tbsp peanut oil for extra gloss and flavor. Serve hot.