Sichuan-Style Spicy Tofu Stir Fry with Peanuts
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 (vegetarian) ready in about 30 minutes pairs vegetable oil, toasted and ground Sichuan peppercorns, chopped dried red chilies 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.
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
Instructions
- 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.
- 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.
- Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the skillet, cooking for 1 minute until aromatic.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Sichuan-Style Spicy Tofu Stir Fry with Peanuts 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 Peanuts?
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 Peanuts?
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 Peanuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Sichuan-Style Spicy Tofu Stir Fry with Peanuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
