Spicy Sichuan-Inspired Stir-Fried Tofu with Doubanjiang

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

A fiery Sichuan-style stir-fry featuring crispy tofu cubes coated in a savory and spicy doubanjiang sauce with garlic and scallions. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, garlic, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 20 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

400g, pressed and cut into 1-inch cubes firm tofu
1.5 tbsp doubanjiang (fermented chili bean paste)
3 cloves, finely minced garlic
1 tbsp, minced ginger
3, sliced scallions
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
3 tbsp vegetable oil
1 tsp sesame oil
3 tbsp water

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 400g firm tofu cubes and fry for 6-8 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 3 cloves minced garlic and 1 tbsp minced ginger, sauté for 1 minute until fragrant but not burnt.
Step 3: Stir in 1.5 tbsp doubanjiang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 3 tbsp water. Cook the sauce for 2 minutes until it thickens slightly.
Step 4: Return the crispy tofu to the skillet and toss gently to coat with the sauce. Cook for another 2 minutes over medium heat.
Step 5: Drizzle 1 tsp sesame oil and add 3 sliced scallions. Stir-fry for 30 seconds and serve immediately with steamed rice.