Stir-Fried Szechuan Tofu with Crispy Peanuts
This bold stir-fry combines crispy tofu cubes with a spicy Szechuan sauce and crunchy peanuts, delivering a savory and fiery vegetarian delight. This chinese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs firm tofu, cornstarch, peanut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 3 tbsp cornstarch
- 2 tbsp peanut oil
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp dried red chili flakes
- 1 tsp, toasted and ground Szechuan peppercorns
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/4 cup water
- 1/3 cup, roughly chopped roasted peanuts
- 2, sliced on bias scallions
Instructions
- Step 1: Press 14 oz firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the cubes with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp peanut oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook without stirring for 4 minutes until golden on one side; flip and cook an additional 4 minutes until all sides are crisp. Remove tofu and set aside.
- Step 3: Lower heat to medium, add 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp dried red chili flakes, and 1 tsp toasted ground Szechuan peppercorns to the same skillet. Sauté for 1 minute until fragrant.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water. Bring to a simmer and cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
- Step 5: Return the crispy tofu cubes to the skillet and toss gently to coat with the sauce. Cook for 1 more minute to heat through.
- Step 6: Sprinkle 1/3 cup roughly chopped roasted peanuts and 2 sliced scallions over the tofu. Serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Szechuan Tofu with Crispy Peanuts take to make?
Total time is about 40 minutes (25 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 Szechuan Tofu with Crispy Peanuts?
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 Crispy Peanuts?
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 Crispy Peanuts 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 Crispy Peanuts 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.
