Sichuan-Style Spicy Tofu Stir Fry with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu cubes stir-fried in a bold Sichuan pepper and chili sauce with bell peppers, snap peas, and scallions. This chinese-inspired vegan 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.

★ 4.0 (10 ratings) Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sichuan-Style Spicy Tofu Stir Fry with Vegetables 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 Vegetables?

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 firm tofu from drying out.

Can I substitute ingredients in Sichuan-Style Spicy Tofu Stir Fry with Vegetables?

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 Vegetables 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.

Is Sichuan-Style Spicy Tofu Stir Fry with Vegetables vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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