Sichuan-Style Spicy Tofu Stir Fry with Peanuts and Scallions
A bold Sichuan-inspired stir fry featuring crispy tofu tossed in a spicy, numbing chili sauce with crunchy peanuts and fresh scallions. This chinese-inspired vegetarian ready in about 25 minutes pairs cornstarch, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 oz, drained and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 4 cloves, minced garlic cloves
- 1 tbsp, minced ginger
- 1 tbsp dried red chili flakes
- 1 tsp, toasted and ground Sichuan peppercorns
- 3 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1/4 cup, roughly chopped roasted peanuts
- 3 stalks, thinly sliced scallions
- 1/4 cup water
Instructions
- Step 1: Toss 14 oz firm tofu cubes with 3 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crisp. Remove tofu and drain on paper towels.
- Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 1 tbsp minced ginger over medium heat for 1 minute until fragrant.
- Step 4: Stir in 1 tbsp dried red chili flakes and 1 tsp ground toasted Sichuan peppercorns; cook for 30 seconds to bloom the spices.
- Step 5: Add 3 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, and 1/4 cup water, stirring to combine and simmer for 2 minutes until sauce slightly thickens.
- Step 6: Return tofu cubes to the skillet, tossing gently to coat evenly with the sauce. Cook for 1-2 minutes to let flavors meld.
- Step 7: Remove from heat and stir in 1/4 cup roughly chopped roasted peanuts and 3 thinly sliced scallions. Serve hot with steamed rice.
Frequently asked questions
How long does Sichuan-Style Spicy Tofu Stir Fry with Peanuts and Scallions take to make?
Total time is about 25 minutes (10 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 and Scallions?
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 cornstarch from drying out.
Can I substitute ingredients in Sichuan-Style Spicy Tofu Stir Fry with Peanuts and Scallions?
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 and Scallions 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 Peanuts and Scallions?
Chinese vegetarian 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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