Sichuan-Style Stir-Fried Tofu with Peppers and Szechuan Peppercorns

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fiery and numbing stir-fry featuring crispy tofu, colorful bell peppers, and aromatic Szechuan peppercorns for bold Chinese flavors. This chinese-inspired pizza (vegetarian) ready in about 35 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 310 calories and feeds 4, 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
• 4 tbsp divided vegetable oil
• 1 tsp whole Szechuan peppercorns
• 6 whole dried red chili peppers
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 1 medium, sliced red bell pepper
• 1 medium, sliced green bell pepper
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 chopped for garnish scallions

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. Add tofu cubes and fry for 8-10 minutes turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil. Toast 1 tsp whole Szechuan peppercorns and 6 dried red chili peppers over medium heat for 1 minute until fragrant. Remove peppercorns and chilies and crush lightly.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the skillet, sauté for 30 seconds until aromatic. Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3-4 minutes until slightly tender but still crisp.
4. Step 4: Return tofu to the skillet. Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together and cook for 2 more minutes until sauce thickens slightly.
5. Step 5: Garnish with 2 chopped scallions and serve immediately with steamed rice.