Stir-Fried Tofu with Authentic Sichuan Chili Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 drafted and published.

A vibrant and spicy stir-fry featuring crispy tofu cubes coated in a bold Sichuan chili sauce with garlic and ginger. This Chinese-inspired vegan recipe, ready in about 30 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 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

14 oz block, drained and cut into 1-inch cubes firm tofu
2 tbsp cornstarch
3 tbsp vegetable oil
4 cloves, minced garlic cloves
1 tbsp minced fresh ginger
2 tbsp Sichuan chili bean paste (Doubanjiang)
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sugar
2 stalks, sliced thin green onions
1 tsp toasted sesame seeds

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Instructions

Step 1: Toss 14 oz firm tofu cubes with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering, then add tofu cubes in a single layer. Fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
Step 3: In the same skillet, reduce heat to medium and add 4 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 1 minute until fragrant.
Step 4: Stir in 2 tbsp Sichuan chili bean paste and cook for 30 seconds to release aroma.
Step 5: Add 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sugar. Stir to combine and cook for another 1 minute until sauce thickens slightly.
Step 6: Return tofu to the skillet and toss gently to coat all pieces with sauce.
Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with steamed rice.