Stir-Fried Szechuan Tofu with Chili and Garlic

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 spicy and aromatic stir-fry featuring crispy tofu cubes tossed with fiery Szechuan chili paste and fragrant garlic, perfect for a flavorful vegetarian meal. This Chinese recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, Szechuan chili paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

14 oz firm tofu
2 tbsp Szechuan chili paste
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp vegetable oil
3 stalks green onions, sliced
2 tbsp cornstarch
1/4 cup water
1 tsp crushed Szechuan peppercorns

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Instructions

Step 1: Drain and pat dry 14 oz firm tofu, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering, then add tofu cubes and fry for 5-7 minutes, turning occasionally until golden and crisp on all sides; remove tofu and set aside.
Step 3: In the same wok, add 1 tbsp sesame oil and 4 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 2 tbsp Szechuan chili paste and cook for 1 minute to release aromas, then add 2 tbsp soy sauce and 1/4 cup water, stirring to create a savory sauce.
Step 5: Return the crispy tofu to the wok and toss gently to coat with the sauce, cooking for another 2 minutes until the sauce thickens and clings to the tofu.
Step 6: Sprinkle 1 tsp crushed Szechuan peppercorns and 3 sliced green onions over the stir-fry, toss briefly, then remove from heat and serve immediately.