Stir-Fried Szechuan Tofu with Chili-Garlic Sauce
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 pairs firm tofu, cornstarch, vegetable oil 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.
Ingredients
- 400 g firm tofu
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 1 medium, sliced into thin strips red bell pepper
- 150 g, trimmed and halved green beans
- 4 minced garlic cloves
- 1 tbsp minced fresh ginger
- 2 tbsp Szechuan chili paste
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 50 ml water
- 3 sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Return the crispy tofu to the skillet, toss gently to combine with the sauce and vegetables, and cook for another 2 minutes.
- Step 7: Remove from heat and garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving.
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). 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 Szechuan Tofu with Chili-Garlic Sauce?
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 from drying out.
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.
