Stir-Fried Hot Szechuan Tofu with Vegetables
A vibrant Szechuan-inspired stir-fry featuring crispy tofu and fresh vegetables tossed in a hot, spicy sauce with bold chili heat. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs firm tofu, pressed and cubed, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 firm tofu, pressed and cubed
- 3 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 cup green bell pepper, sliced
- 1 cup red bell pepper, sliced
- 1/2 cup green onions, sliced
- 1 tbsp dried red chili flakes
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until very hot and shimmering.
- Step 2: Add 14 oz pressed and cubed firm tofu to the wok and stir-fry for 5-6 minutes until all sides are golden and crispy. Remove tofu and set aside.
- Step 3: In the same wok, add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp dried red chili flakes. Stir-fry for 30 seconds until fragrant.
- Step 4: Add 1 cup sliced green bell pepper, 1 cup sliced red bell pepper, and 1/2 cup sliced green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
- Step 6: Return the tofu to the wok, pour the sauce over, and toss everything together. Cook for 2 minutes until the sauce thickens and coats the tofu and vegetables.
- Step 7: Drizzle 1 tsp sesame oil over the stir-fry, toss once more, and serve hot with steamed rice.
Frequently asked questions
How long does Stir-Fried Hot Szechuan Tofu with 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 Stir-Fried Hot Szechuan Tofu with 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 firm tofu, pressed and cubed from drying out.
Can I substitute ingredients in Stir-Fried Hot Szechuan Tofu with 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 Stir-Fried Hot Szechuan Tofu with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Stir-Fried Hot Szechuan Tofu with Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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