Spicy Szechuan-Style Stir-Fried Tofu with Garlic

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Firm tofu stir-fried with garlic, chili, and Szechuan peppercorns for a bold, numbing, and spicy vegetarian entrée. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cubed into 1-inch pieces firm tofu
3 tbsp cornstarch
3 tbsp vegetable oil
1 tsp Szechuan peppercorns
6 pieces, broken in half dried red chilies
4 cloves, finely minced garlic cloves
1 tbsp fresh minced ginger
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 stalks sliced thin scallions

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Instructions

Step 1: Toss 14 oz firm tofu cubes in 3 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 3: In the same wok, add 1 tsp Szechuan peppercorns and 6 broken dried red chilies. Stir-fry for 30 seconds until fragrant and the oil is infused.
Step 4: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger to the wok, cooking for 1 minute until aromatic but not burnt.
Step 5: Return the tofu to the wok and pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together and stir-fry for 2 minutes until the sauce thickens slightly and coats the tofu.
Step 6: Remove from heat and garnish with 2 sliced scallions before serving.