Sichuan-Style Spicy Tofu Stir Fry with Vegetables

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

Crispy tofu cubes stir-fried in a bold Sichuan pepper and chili sauce with bell peppers, snap peas, and scallions. This Chinese-inspired vegan recipe, ready in about 30 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 block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp cornstarch
• 3 tbsp, divided vegetable oil
• 1 medium, sliced into strips red bell pepper
• 1 cup, trimmed snap peas
• 3 stalks, sliced scallions
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tsp, toasted and ground Sichuan peppercorns
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 tbsp water

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Instructions

1. Step 1: Toss 14 oz pressed and cubed firm tofu with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy; transfer to a plate.
3. Step 3: In the same skillet, add remaining 1 tbsp vegetable oil, then sauté 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
4. Step 4: Add 1 sliced medium red bell pepper and 1 cup snap peas; stir-fry for 3 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp chili garlic sauce, 1 tsp toasted and ground Sichuan peppercorns, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tbsp water.
6. Step 6: Return tofu to the skillet, pour the sauce over all ingredients, and toss gently to coat. Cook for 2 more minutes until sauce thickens and glazes the tofu and vegetables.
7. Step 7: Remove from heat, stir in 3 sliced scallions, and serve immediately over steamed rice or noodles.