Sichuan-Style Tofu with Dried Chilies and Sichuan Peppercorns

By AislePrompt Editorial · ·

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.

Crisp tofu cubes simmered in a fiery, aromatic broth of doubanjiang and dried chilies, balanced by the unique tingling finish of toasted Sichuan peppercorns. This Sichuan-inspired vegetarian recipe, ready in about 43 minutes, pairs Firm tofu, Doubanjiang, Dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 25 min Cook: 18 min Serves 2 Sichuan cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes, then cut into 1-inch cubes.
  2. Step 2: Heat 1 tbsp cooking oil in a skillet over medium heat. Add tofu cubes and pan-fry for 4 minutes per side until golden, then set aside.
  3. Step 3: In same skillet, heat remaining 1 tbsp cooking oil over medium-high heat. Add 4 minced garlic cloves, 1.5 tbsp minced ginger, and 8 stemmed and seeded dried chilies, stir-frying for 1 minute until fragrant.
  4. Step 4: Add 2 tbsp doubanjiang and stir-fry for 1 minute to deepen flavor.
  5. Step 5: Pour in 1 cup chicken broth, 2 tbsp soy sauce, and 1 tbsp cornstarch mixed with 2 tbsp water, stirring until sauce thickens and coats the back of a spoon.
  6. Step 6: Return tofu to skillet and simmer for 5 minutes, stirring occasionally.
  7. Step 7: Add 1.5 tsp toasted Sichuan peppercorns and cook for 30 seconds until aromatic, then serve hot.

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