Stir-Fried Sichuan Peppers with Snow Peas and Tofu
Bright green snow peas and silken tofu stir-fried with fresh Sichuan peppers for a crisp-tender bite. This asian-inspired vegetarian ready in about 30 minutes pairs tofu, snow peas, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 8 oz tofu
- 12 oz snow peas
- 1 tsp Sichuan peppercorns
- 2 chili peppers
- 2 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 2 tbsp vegetable oil
Instructions
- Step 1: Press tofu to remove excess water, then cut into 1-inch cubes. Heat 1 tbsp vegetable oil in a wok over medium-high heat and pan-fry tofu until golden on all sides, about 5 minutes. Set aside.
- Step 2: Finely chop chili peppers and garlic. Heat remaining oil in the wok over high heat. Add chopped chili peppers and stir-fry for 1 minute until fragrant.
- Step 3: Add minced garlic and Sichuan peppercorns, cooking for 30 seconds until the aroma intensifies without browning.
- Step 4: Add snow peas and stir-fry for 3 minutes until bright green and crisp-tender. Add soy sauce and rice wine, tossing to coat.
- Step 5: Return tofu to the wok and toss gently for 2 minutes. Drizzle with sesame oil and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Sichuan Peppers with Snow Peas and Tofu take to make?
Total time is about 30 minutes (20 min prep + 10 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 Sichuan Peppers with Snow Peas and Tofu?
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 tofu from drying out.
Can I substitute ingredients in Stir-Fried Sichuan Peppers with Snow Peas and Tofu?
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 Sichuan Peppers with Snow Peas and Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Sichuan Peppers with Snow Peas and Tofu?
Asian vegetarian 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.
What others are saying
- ★★★★★
The best stir-fry I've made in years. The tofu absorbed all the flavors beautifully.
- ★★★★★
Authentic and delicious. My husband and I loved the balance of spice and freshness from the snow peas.
- ★★★★★
This recipe was a hit at my dinner party! The Sichuan pepper flavor was perfect and the tofu was so tender.
