Stir-Fried Tofu with Authentic Sichuan Peppercorn 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 drafted and published.

A bold and spicy stir-fry featuring crispy tofu tossed in an authentic Sichuan peppercorn sauce that tingles the palate with numbing heat. This Chinese-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, Sichuan peppercorns 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
1 tsp, toasted and ground Sichuan peppercorns
3 garlic cloves, minced
1 tbsp ginger, minced
1 tsp dried red chili flakes
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
2 tbsp scallions, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry without stirring for 4 minutes until the bottom is golden and crispy.
Step 2: Turn tofu gently to brown all sides, cooking an additional 4 minutes until evenly golden and crispy, then remove tofu to a plate.
Step 3: Lower heat to medium, add 3 minced garlic cloves and 1 tbsp minced ginger to the same skillet. Stir-fry for 30 seconds until fragrant.
Step 4: Add 1 tsp ground Sichuan peppercorns and 1 tsp dried red chili flakes, stirring quickly to toast for 15 seconds.
Step 5: Pour in 2 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp sugar, stirring to combine and letting the sauce simmer gently for 1 minute until slightly thickened.
Step 6: Return tofu to the skillet, tossing gently to coat the cubes evenly with the sauce. Cook for 2 more minutes until heated through.
Step 7: Remove from heat and sprinkle with 2 tbsp chopped scallions before serving hot.