Sichuan-Style Tofu and Vegetable Stir-Fry

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

Crispy pan-seared tofu with bell peppers, broccoli, and a fiery Sichuan peppercorn sauce that balances heat and umami. This chinese-inspired stir fry (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.

★ 4.0 (12 ratings) Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sichuan-Style Tofu and Vegetable Stir-Fry take to make?

Total time is about 35 minutes (20 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 Tofu and Vegetable Stir-Fry?

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 firm tofu from drying out.

Can I substitute ingredients in Sichuan-Style Tofu and Vegetable Stir-Fry?

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 Tofu and Vegetable Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu and Vegetable Stir-Fry vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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