Spicy Sichuan-Style Mapo Tofu Stir Fry

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

Silky tofu cubes stir-fried with a spicy and savory Sichuan sauce featuring bold chili bean paste and numbing Sichuan peppercorns. This chinese-inspired stir fry (vegetarian) ready in about 30 minutes pairs firm tofu, vegetable oil, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a wok over medium heat until shimmering. Add 1 tsp whole Sichuan peppercorns and toast for 1 minute until fragrant, then remove the peppercorns to avoid biting into them.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp minced ginger to the wok and sauté for 30 seconds until aromatic but not browned.
  3. Step 3: Stir in 2 tbsp doubanjiang (chili bean paste) and cook for 1 minute until the oil turns red and fragrant.
  4. Step 4: Gently add 400g firm tofu cubes and carefully stir to coat them in the sauce without breaking the tofu.
  5. Step 5: Pour in 1 cup chicken broth and 1 tbsp soy sauce, bring to a simmer, and cook for 5 minutes to let flavors meld.
  6. Step 6: Slowly stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 2 minutes until the sauce thickens and clings to the tofu.
  7. Step 7: Remove from heat, drizzle 1 tsp sesame oil over the dish, and garnish with 2 chopped scallions before serving.

Frequently asked questions

How long does Spicy Sichuan-Style Mapo Tofu Stir Fry take to make?

Total time is about 30 minutes (15 min prep + 15 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 Spicy Sichuan-Style Mapo Tofu Stir Fry?

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 firm tofu from drying out.

Can I substitute ingredients in Spicy Sichuan-Style Mapo Tofu Stir Fry?

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 Spicy Sichuan-Style Mapo Tofu Stir Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spicy Sichuan-Style Mapo Tofu Stir Fry vegetarian?

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

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