Stir-Fried Tofu with Cashews and Spicy Szechuan Sauce

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

Firm tofu stir-fried with crunchy cashews and vibrant vegetables in a bold, spicy Szechuan sauce that wakes up the palate. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cashews, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press and cube a 14 oz block of firm tofu into 1-inch pieces. Toss with 1 tsp cornstarch to coat evenly.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until hot. Add tofu cubes and fry for 6-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the pan. Sauté 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 sliced red bell pepper and 3 sliced green onions; stir-fry for 3 minutes until vegetables are vibrant but still crisp.
  5. Step 5: Stir in 1/2 cup raw cashews, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp ground Szechuan peppercorns, and 1 tbsp chili paste. Mix 3 tbsp water into the sauce and cook for 2 minutes until it thickens and coats the vegetables.
  6. Step 6: Return tofu to the pan and toss everything together for 1-2 minutes until heated through and well coated with sauce. Serve immediately.

Frequently asked questions

How long does Stir-Fried Tofu with Cashews and Spicy Szechuan Sauce 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 Tofu with Cashews and Spicy Szechuan Sauce?

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 Tofu with Cashews and Spicy Szechuan Sauce?

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 Tofu with Cashews and Spicy Szechuan Sauce 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.

What goes well with Stir-Fried Tofu with Cashews and Spicy Szechuan Sauce?

Chinese vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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