Stir-Fried Tofu with Authentic Sichuan Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 bold and spicy stir-fry featuring crispy tofu cubes tossed in a vibrant homemade Sichuan chili garlic sauce. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, Sichuan chili paste 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
2 tbsp Sichuan chili paste
4 minced garlic cloves
1 tbsp minced ginger
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 sliced for garnish green onions
1 tsp for garnish toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook without stirring for 4 minutes to crisp the bottom.
Step 2: Gently turn the tofu cubes and cook for another 4 minutes until all sides are golden and crispy. Remove tofu to a plate and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil, 4 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp Sichuan chili paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Cook the sauce for 2 minutes until it thickens slightly.
Step 5: Return the tofu cubes to the skillet and toss gently to coat with the chili garlic sauce, cooking for 1-2 minutes until heated through.
Step 6: Transfer to a serving dish and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.