Sichuan-Style Tofu and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Crispy pan-seared tofu with bell peppers, broccoli, and a fiery Sichuan peppercorn sauce that balances heat and umami. This Chinese-inspired stir-fry recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs firm tofu, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 12 oz firm tofu
• 2 cups broccoli florets
• 1 red bell pepper
• 1 tsp Sichuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 2 tbsp neutral oil
• 3 stalks green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press 12 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss with 2 tbsp cornstarch until evenly coated, shaking off excess.
2. Step 2: Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crisp. Remove and set aside.
3. Step 3: Add broccoli florets and sliced red bell pepper to the skillet. Stir-fry for 3 minutes until crisp-tender. Add 1 tsp Sichuan peppercorns, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Cook for 1 minute until sauce thickens slightly.
4. Step 4: Return tofu to the skillet, toss to coat, and cook for 2 minutes more. Garnish with sliced green onions and serve immediately over rice.