Spicy Szechuan Stir-Fried Tofu with Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery stir-fry featuring crispy tofu cubes tossed with bell peppers and snap peas in a bold Szechuan peppercorn chili sauce. This chinese-inspired vegan ready in about 30 minutes pairs firm tofu, pressed and cubed, cornstarch, 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 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add tofu cubes and fry for 4-5 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: In the same wok, add 1 tsp toasted and ground Szechuan peppercorns and 6 chopped dried red chilies. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger to the wok, stir-fry for 1 minute until aromatic.
  5. Step 5: Add 1 sliced red bell pepper and 1 cup snap peas, stir-fry for 3-4 minutes until vegetables are crisp-tender.
  6. Step 6: Return the crispy tofu to the wok, then add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats tofu and vegetables.
  7. Step 7: Remove from heat, garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.

Frequently asked questions

How long does Spicy Szechuan Stir-Fried Tofu with Vegetables 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 Szechuan Stir-Fried Tofu with Vegetables?

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, pressed and cubed from drying out.

Can I substitute ingredients in Spicy Szechuan Stir-Fried Tofu with Vegetables?

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 Szechuan Stir-Fried Tofu with Vegetables 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.

What goes well with Spicy Szechuan Stir-Fried Tofu with Vegetables?

Chinese vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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