Stir-Fried Tofu with Garlic and Szechuan Peppercorns

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy and aromatic stir-fry featuring crispy tofu cubes infused with fragrant garlic and numbing Szechuan peppercorns. This chinese-inspired vegan (vegan) ready in about 25 minutes pairs drained and cubed firm tofu, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 260 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 14 oz firm tofu and cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add tofu cubes and fry for 4-5 minutes on each side, turning gently until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: Lower heat to medium and add 1 tsp toasted and crushed Szechuan peppercorns to the wok. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the wok, stir-frying for 1 minute until aromatic and lightly golden.
  4. Step 4: Return the tofu cubes to the wok. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/2 tsp red chili flakes. Toss everything together over medium heat for 2 minutes until tofu is evenly coated and sauce thickens slightly.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions before serving immediately with steamed rice.

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Frequently asked questions

How long does Stir-Fried Tofu with Garlic and Szechuan Peppercorns take to make?

Total time is about 25 minutes (10 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 Garlic and Szechuan Peppercorns?

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 drained and cubed firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Garlic and Szechuan Peppercorns?

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 Garlic and Szechuan Peppercorns for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

Is Stir-Fried Tofu with Garlic and Szechuan Peppercorns vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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