Sichuan-Style Spicy Tofu Stir Fry with Peanuts and Bell Peppers

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

A bold and spicy stir fry featuring crispy tofu cubes, crunchy peanuts, and colorful bell peppers tossed in a numbing Sichuan peppercorn sauce. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs extra 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 380 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.

Ingredients

• 14 ounces, pressed and cut into 1-inch cubes extra firm tofu
• 3 tablespoons vegetable oil
• 1 teaspoon, toasted and crushed Sichuan peppercorns
• 6 whole dried red chilies
• 3, minced garlic cloves
• 1 tablespoon ginger, minced
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar
• 1 teaspoon brown sugar
• 1/4 cup roasted peanuts
• 2 tablespoons chopped scallions

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

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat until shimmering. Add 14 ounces pressed and cubed extra firm tofu, stir-fry for 5-6 minutes until golden on all sides. Remove tofu and set aside.
2. Step 2: In the same wok, add 1 tablespoon vegetable oil, 1 teaspoon toasted crushed Sichuan peppercorns, and 6 dried whole red chilies. Stir fry for 30 seconds until fragrant.
3. Step 3: Add 3 minced garlic cloves and 1 tablespoon minced ginger, stir-frying for another 30 seconds until aromatic.
4. Step 4: Toss in 1 large sliced red bell pepper and 1 large sliced green bell pepper, stir-fry for 3-4 minutes until slightly tender but still crisp.
5. Step 5: Return tofu to the wok. Add 2 tablespoons soy sauce, 1 tablespoon Chinese black vinegar, and 1 teaspoon brown sugar. Stir everything together and cook for 2 minutes until the sauce thickens and coats the ingredients.
6. Step 6: Remove from heat and stir in 1/4 cup roasted peanuts and 2 tablespoons chopped scallions before serving over steamed rice.