Sichuan-Style Tofu Stir-Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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.

A bold vegan stir-fry where tofu is pan-fried until golden and tossed in a spicy Sichuan-inspired garlic chili sauce. This Chinese-inspired vegan recipe (gluten free option), ready in about 30 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 250 cal/serving

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Ingredients

14 oz block, pressed and cubed into 1-inch pieces firm tofu
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp fresh, minced ginger
1 tsp dried red chili flakes
1/2 tsp, toasted and ground Sichuan peppercorns
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2, sliced diagonally scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cut into 1-inch cubes and pan-fry for 3-4 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil. Sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger over medium heat for 1 minute until fragrant.
Step 3: Stir in 1 tsp dried red chili flakes and 1/2 tsp toasted ground Sichuan peppercorns, cooking for 30 seconds to release aromas.
Step 4: Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, stirring until sugar dissolves and sauce thickens slightly, about 1-2 minutes.
Step 5: Return tofu to the skillet and toss gently to coat in the sauce. Cook together for 1 minute.
Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.