Sichuan-Style Tofu with Spicy Chili Crisp

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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.

Silken tofu pan-fried until golden and bathed in a fiery Sichuan peppercorn and chili oil sauce, served with steamed bok choy. This Sichuan-inspired vegetarian recipe (vegan), ready in about 25 minutes, pairs silken tofu, Sichuan peppercorns, chili oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 15 min Cook: 10 min Serves 2 Sichuan cuisine 290 cal/serving

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Ingredients

1 block (14 oz/400 g), pressed and sliced silken tofu
1/2 tsp, toasted Sichuan peppercorns
2 tbsp chili oil
1 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp sugar
2 cloves, minced garlic
1 tsp, minced fresh ginger
2 cups, trimmed bok choy

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Instructions

Step 1: Pat tofu slices dry with paper towels. Heat 1 tbsp oil in a non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until golden brown and crisp.
Step 2: In a small bowl, whisk together toasted Sichuan peppercorns, 2 tbsp chili oil, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sugar.
Step 3: Add minced garlic and ginger to the skillet with tofu, cooking for 30 seconds until fragrant.
Step 4: Pour sauce mixture over tofu, stirring to coat evenly. Cook for 1 minute until sauce thickens slightly.
Step 5: Steam 2 cups bok choy for 3 minutes until bright green and tender. Plate tofu with bok choy on the side and drizzle with extra chili oil if desired.