Sichuan-Style Tofu with Spicy Chili Crisp

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

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 (vegan) ready in about 25 minutes pairs toasted Sichuan peppercorns, chili oil, soy sauce 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add minced garlic and ginger to the skillet with tofu, cooking for 30 seconds until fragrant.
  4. Step 4: Pour sauce mixture over tofu, stirring to coat evenly. Cook for 1 minute until sauce thickens slightly.
  5. 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.

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Frequently asked questions

How long does Sichuan-Style Tofu with Spicy Chili Crisp take to make?

Total time is about 25 minutes (15 min prep + 10 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 with Spicy Chili Crisp?

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 toasted sichuan peppercorns from drying out.

Can I substitute ingredients in Sichuan-Style Tofu with Spicy Chili Crisp?

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 with Spicy Chili Crisp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Spicy Chili Crisp vegan?

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

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