Spicy Szechuan Stir-Fry with Tofu and Vegetables
A vibrant stir-fry combining crispy tofu with crunchy vegetables in a bold, spicy Szechuan sauce. This chinese-inspired stir fry ready in about 30 minutes pairs drained and cubed firm tofu, cornstarch, vegetable oil 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.
Ingredients
- 14 oz, drained and cubed firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium, sliced into thin strips red bell pepper
- 1 cup, trimmed snow peas
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp, toasted and crushed Szechuan peppercorns
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili paste
- 1 tsp brown sugar
- 2 stalks, thinly sliced green onions
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Toss 14 oz cubed firm tofu with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering, then add the tofu cubes and fry for 4-5 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the wok, then stir-fry 1 sliced red bell pepper and 1 cup snow peas for 2-3 minutes until bright and tender-crisp.
- Step 4: Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp toasted crushed Szechuan peppercorns to the vegetables; stir-fry for 30 seconds until aromatic.
- Step 5: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, and 1 tsp brown sugar until sugar dissolves.
- Step 6: Return the tofu to the wok, pour the sauce over everything, and stir-fry together for 2 minutes until the sauce thickens and coats all ingredients.
- Step 7: Remove from heat and garnish with 2 thinly sliced green onions and 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Szechuan Stir-Fry with Tofu and 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-Fry with Tofu and 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 drained and cubed firm tofu from drying out.
Can I substitute ingredients in Spicy Szechuan Stir-Fry with Tofu and 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-Fry with Tofu and 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-Fry with Tofu and Vegetables?
Chinese stir fry 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.
