Stir-Fried Szechuan Tofu with Chili-Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A spicy and flavorful vegetarian stir-fry featuring crispy tofu cubes tossed in a vibrant chili-garlic sauce with crunchy vegetables. This chinese-inspired vegetarian (vegetarian) ready in about 40 minutes blends firm tofu, cornstarch, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 20 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 400 g firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger over medium heat for 1 minute until fragrant.
  4. Step 4: Add 1 medium sliced red bell pepper and 150 g halved green beans, stir-frying for 4 minutes until vegetables are tender-crisp.
  5. Step 5: Stir in 2 tbsp Szechuan chili paste, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 50 ml water. Cook for 2 minutes until the sauce thickens and coats the vegetables.
  6. Step 6: Return the crispy tofu to the skillet, toss gently to combine with the sauce and vegetables, and cook for another 2 minutes.
  7. Step 7: Remove from heat and garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Stir-Fried Szechuan Tofu with Chili-Garlic Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Szechuan Tofu with Chili-Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Szechuan Tofu with Chili-Garlic Sauce?

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 Szechuan Tofu with Chili-Garlic Sauce 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 Szechuan Tofu with Chili-Garlic Sauce 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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