Spicy Tofu Stir-Fry with Garlic and Szechuan Peppercorns

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs tablespoons vegetable oil, garlic cloves, minced, tablespoon 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.

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

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.

Equipment for this recipe

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Frequently asked questions

How long does Spicy Tofu Stir-Fry with Garlic and Szechuan Peppercorns 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 Tofu Stir-Fry with Garlic and Szechuan Peppercorns?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Spicy Tofu Stir-Fry with Garlic and Szechuan Peppercorns?

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 Tofu Stir-Fry with Garlic and Szechuan Peppercorns 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 Tofu Stir-Fry with Garlic and Szechuan Peppercorns?

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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