Sichuan-Style Spicy Tofu Stir Fry with Peanuts and Scallions

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 recipe, ready in about 25 minutes, pairs firm tofu, cornstarch, vegetable oil 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.