Sichuan-Style Stir-Fried Tofu with Spicy Chili Oil and Peanuts

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bold and fiery tofu stir-fried with classic Sichuan chili oil, crunchy peanuts, and fresh scallions for a vibrant vegetarian meal. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs extra-firm tofu, Sichuan chili oil, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
3 tbsp Sichuan chili oil
2 tbsp vegetable oil
3 cloves, minced garlic cloves
1 tbsp fresh, minced ginger
3 stalks, thinly sliced scallions
1/4 cup, roughly chopped roasted peanuts
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp dissolved in 2 tbsp water cornstarch

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz pressed extra-firm tofu cubes and fry, turning occasionally, for 6-8 minutes until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
Step 3: Pour in 3 tbsp Sichuan chili oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Stir to combine and bring to a gentle simmer.
Step 4: Return tofu to the wok and toss gently to coat with the sauce. Add 1 tsp cornstarch dissolved in 2 tbsp water and cook for 1-2 minutes until sauce thickens and clings to tofu.
Step 5: Remove from heat, stir in 3 thinly sliced scallions and 1/4 cup roughly chopped roasted peanuts for crunch. Serve immediately over steamed rice or noodles.