Sichuan-Style Spicy Tofu Stir Fry with Peanuts

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Crisp tofu cubes tossed in a fiery and numbing Sichuan pepper sauce with crunchy peanuts and vibrant vegetables for an exciting vegetarian stir fry. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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, drained and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 tsp, toasted and ground Sichuan peppercorns
• 6, chopped dried red chilies
• 4, minced garlic cloves
• 1 tbsp, minced ginger
• 1 medium, sliced into thin strips green bell pepper
• 1 medium, sliced into thin strips red bell pepper
• 3, sliced scallions
• 1/3 cup, roughly chopped roasted peanuts
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp brown sugar
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1/4 cup water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and fry for 3-4 minutes on each side until golden and crisp. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil, 1 tsp toasted and ground Sichuan peppercorns, and 6 chopped dried red chilies. Stir-fry for 30 seconds until fragrant but not burnt.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the skillet, cooking for 1 minute until aromatic.
4. Step 4: Toss in 1 medium sliced green bell pepper, 1 medium sliced red bell pepper, and 3 sliced scallions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Return the tofu to the skillet along with 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp brown sugar, and 1/4 cup water. Stir to combine.
6. Step 6: Pour in 1 tsp cornstarch dissolved in 2 tbsp water and cook for an additional 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
7. Step 7: Remove from heat and sprinkle 1/3 cup roughly chopped roasted peanuts over the stir fry before serving to add a crunchy texture.