Sichuan-Style Tofu Stir-Fry with Garlic and Chili

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

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 (vegan, gluten free option) ready in about 30 minutes pairs vegetable oil, minced garlic cloves, fresh, minced ginger 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 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 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Return tofu to the skillet and toss gently to coat in the sauce. Cook together for 1 minute.
  6. Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sichuan-Style Tofu Stir-Fry with Garlic and Chili 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 Tofu Stir-Fry with Garlic and Chili?

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 vegetable oil from drying out.

Can I substitute ingredients in Sichuan-Style Tofu Stir-Fry with Garlic and Chili?

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 Stir-Fry with Garlic and Chili 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 Tofu Stir-Fry with Garlic and Chili vegan?

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

Related recipes