Sichuan-Style Stir-Fried Tofu with Spicy Chili Oil and Peanuts
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 (vegetarian) ready in about 30 minutes pairs Sichuan chili oil, vegetable oil, minced garlic cloves 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.
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
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.
Frequently asked questions
How long does Sichuan-Style Stir-Fried Tofu with Spicy Chili Oil and Peanuts 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 Spicy Chili Oil and Peanuts?
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 sichuan chili oil from drying out.
Can I substitute ingredients in Sichuan-Style Stir-Fried Tofu with Spicy Chili Oil and Peanuts?
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 Spicy Chili Oil and Peanuts 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 Spicy Chili Oil and Peanuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
