Spicy Sichuan-Style Mapo Tofu Stir Fry

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 drafted and published.

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 recipe (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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 250 cal/serving

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Ingredients

400g, drained and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
1 tsp whole Sichuan peppercorns
4, minced garlic cloves
1 tbsp, minced ginger
2 tbsp doubanjiang (chili bean paste)
1 tbsp soy sauce
1 cup chicken broth
1 tbsp, mixed with 2 tbsp water cornstarch
2, chopped scallions
1 tsp sesame oil

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Instructions

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.
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.
Step 3: Stir in 2 tbsp doubanjiang (chili bean paste) and cook for 1 minute until the oil turns red and fragrant.
Step 4: Gently add 400g firm tofu cubes and carefully stir to coat them in the sauce without breaking the tofu.
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.
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.
Step 7: Remove from heat, drizzle 1 tsp sesame oil over the dish, and garnish with 2 chopped scallions before serving.