Stir-Fried Szechuan Tofu with Garlic and Chili Oil

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

A vibrant Szechuan-inspired stir fry featuring crispy tofu cubes tossed with garlic, ginger, and homemade chili oil for a spicy, aromatic vegetarian dish. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, drained and cubed, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 400 g firm tofu dry and cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy; remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, then stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 tsp toasted ground Szechuan peppercorns and 1 tsp dried red chili flakes to the skillet, stirring for 30 seconds to release their aroma.
  4. Step 4: Stir together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth; pour this sauce into the skillet.
  5. Step 5: Return the tofu to the pan and gently toss to coat with the sauce. Cook for 2-3 minutes until the sauce thickens and clings to the tofu.
  6. Step 6: Remove from heat and drizzle 1 tsp sesame oil over the tofu. Garnish with 3 sliced scallions and serve immediately.

Frequently asked questions

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

Total time is about 30 minutes (15 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 Garlic and Chili Oil?

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, drained and cubed from drying out.

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

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 Garlic and Chili Oil for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Garlic and Chili Oil 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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