Stir-Fried Tofu with Garlic and Sesame in Spicy Szechuan Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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.

This vibrant stir-fry features crispy tofu cubes tossed in a bold, spicy Szechuan sauce with garlic and toasted sesame for a satisfying vegetarian meal. This Chinese-inspired vegetarian 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 320 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 320 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes firm tofu
2 tbsp cornstarch
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced ginger
1 tsp, toasted and ground Szechuan peppercorns
1 tsp dried red chili flakes
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp toasted sesame oil
2, sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Toss 14 oz firm tofu cubes in 2 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add tofu cubes and fry for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 3: In the same wok, add 4 minced garlic cloves, 1 tbsp minced ginger, 1 tsp toasted and ground Szechuan peppercorns, and 1 tsp dried red chili flakes. Stir-fry for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Let the sauce bubble and thicken for 1-2 minutes.
Step 5: Return the crispy tofu to the wok, drizzle 1 tsp toasted sesame oil over, and toss everything together for 1 minute until tofu is evenly coated.
Step 6: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.