Sichuan-Style Tofu Stir Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A fiery stir fry featuring crispy tofu cubes tossed with bold Sichuan garlic chili sauce and fresh vegetables. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, drained and cut into 1-inch cubes firm tofu
• 3 tbsp cornstarch
• 3 tbsp, divided vegetable oil
• 4 cloves, minced garlic cloves
• 1 tbsp fresh minced ginger
• 6 whole, broken in half dried red chilies
• 1 tsp, toasted and ground Sichuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp brown sugar
• 2 stalks, sliced green onions
• 1 medium, thinly sliced red bell pepper
• 1 cup, trimmed snow peas
• 1 tbsp for garnish toasted sesame seeds

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

Instructions

1. Step 1: Toss 14 oz cubed firm tofu with 3 tbsp cornstarch until each piece is evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet along with 4 minced garlic cloves, 1 tbsp minced ginger, 6 broken dried red chilies, and 1 tsp toasted ground Sichuan peppercorns. Stir-fry for 1 minute until fragrant.
3. Step 3: Add 1 medium thinly sliced red bell pepper and 1 cup trimmed snow peas to the skillet. Stir-fry for 3 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp brown sugar. Return the tofu to the skillet and gently toss to coat in the sauce. Cook for another 2 minutes until heated through.
5. Step 5: Remove from heat and sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving over steamed rice or noodles.