Spicy Szechuan Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 developed and reviewed.

A bold and flavorful dish with crispy tofu, spicy Szechuan peppercorns, and tangy pickled mustard greens. This Asian fusion recipe (vegetarian), ready in about 45 minutes, pairs tofu, bell peppers, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 20 min Cook: 25 min Serves 2 Chinese cuisine 320 cal/serving

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Ingredients

15 oz tofu
2 medium bell peppers
3 cloves garlic
1 tbsp ginger
3 tbsp soy sauce
1 tsp Szechuan peppercorns
1 cup pickled mustard greens
2 tbsp olive oil

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Instructions

Step 1: Cube tofu into 1/2-inch pieces and press to remove moisture. Heat 1 tbsp olive oil in a wok over medium-high heat. Add tofu and sauté for 5-7 minutes until golden and crispy. Set aside.
Step 2: Add 1 tbsp olive oil to the wok. Toss in minced garlic and grated ginger, sauté for 30 seconds until fragrant. Add diced bell peppers and stir-fry for 3-4 minutes until tender-crisp.
Step 3: Return tofu to the wok. Add 3 tbsp soy sauce, 1 tsp Szechuan peppercorns, and 1 cup pickled mustard greens. Stir to coat, cooking for 2-3 minutes until flavors meld. Serve immediately.