Spicy Sichuan Stir-Fried Tofu with Peanuts

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A bold and flavorful stir-fry featuring crispy tofu, crunchy peanuts, and a spicy Sichuan peppercorn sauce that tingles the palate. This Chinese-inspired St. Patrick’s Day recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, peanuts, 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 4, 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

• 400 g firm tofu
• 50 g peanuts
• 3 tbsp vegetable oil
• 1 tsp Sichuan peppercorns
• 5 pieces dried red chilies
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 stalks, sliced green onions
• 1 tbsp cornstarch
• 3 tbsp water

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Instructions

1. Step 1: Press 400 g firm tofu to remove excess moisture, then cut into 1-inch cubes and toss gently with 1 tbsp cornstarch to coat evenly.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add the coated tofu cubes and fry for 5-6 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
3. Step 3: In the same wok, add 1 tsp Sichuan peppercorns and 5 dried red chilies, stir-frying for 30 seconds until aromatic and fragrant.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced ginger to the wok, sautéing for 1 minute until fragrant but not browned.
5. Step 5: Pour in 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, stirring to combine and create a glossy sauce.
6. Step 6: Mix 3 tbsp water into the wok, then return the fried tofu and 50 g peanuts to the pan, tossing gently to coat everything with the sauce. Cook 2 more minutes until sauce thickens and clings to tofu.
7. Step 7: Sprinkle 2 sliced green onions on top, stir once more, and serve immediately with steamed rice.