Sichuan-Style Stir-Fried Tofu with Garlic and Chili

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

A bold and spicy stir fry featuring firm tofu tossed in a savory garlic chili sauce with a hint of numbing Sichuan peppercorns. This chinese-inspired vegan (vegan) ready in about 30 minutes pairs vegetable oil, garlic cloves, minced, ginger, minced 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and pan-fry for 5-7 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same wok, add 4 minced garlic cloves, 1 tbsp minced ginger, 6 broken dried red chilies, and 1 tsp Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant and aromatic.
  3. Step 3: Return the fried tofu to the wok and add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together and stir-fry for another 2 minutes until tofu is coated in the spicy sauce and heated through.
  4. Step 4: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with steamed rice.

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Frequently asked questions

How long does Sichuan-Style Stir-Fried Tofu with Garlic and Chili 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 Stir-Fried Tofu with Garlic and Chili?

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 vegetable oil from drying out.

Can I substitute ingredients in Sichuan-Style Stir-Fried Tofu with Garlic and Chili?

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 Stir-Fried Tofu with Garlic and Chili 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 Stir-Fried Tofu with Garlic and Chili 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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