Spicy Tofu Stir-Fry with Garlic and Szechuan Peppercorns

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A lively, serious stir-fry featuring crisp tofu cubes tossed with fragrant garlic and numbing Szechuan peppercorns for bold, complex heat. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs vegetable oil, garlic cloves, minced, fresh ginger, minced 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 ounces extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 5 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon dried red chili flakes
• 1 teaspoon Szechuan peppercorns, toasted and ground
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 3 stalks green onions, sliced
• 1 teaspoon toasted sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large wok over medium-high heat until shimmering. Add 14 ounces extra-firm tofu cubes and cook without moving for 4 minutes until bottom edges turn golden and crisp. Flip tofu and cook another 3 minutes to crisp all sides, then remove from wok and set aside.
2. Step 2: Reduce heat to medium and add 5 minced garlic cloves and 1 tablespoon minced fresh ginger to the wok. Stir-fry for 30 seconds until aromatic.
3. Step 3: Sprinkle in 1 teaspoon dried red chili flakes and 1 teaspoon toasted, ground Szechuan peppercorns, stirring for 15 seconds to release their flavors.
4. Step 4: Pour in 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon brown sugar. Stir and cook for 1 minute until the sauce slightly thickens.
5. Step 5: Return the tofu to the wok, tossing gently to coat in the sauce. Cook for another 1-2 minutes until heated through.
6. Step 6: Remove from heat, drizzle 1 teaspoon toasted sesame oil over the stir-fry and garnish with 3 sliced green onions before serving immediately.