Stir-Fried Tofu with Sichuan Peppercorn and Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy tofu cubes stir-fried in a vibrant, numbing Sichuan peppercorn and chili sauce capturing the bold regional flavors of southwestern China. This chinese-inspired vegan ready in about 25 minutes pairs vegetable oil, toasted and ground Sichuan peppercorns, dried red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 6-8 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Stir in 1 tsp toasted ground Sichuan peppercorns, 1 tsp dried red chili flakes, 3 minced garlic cloves, and 1 tbsp minced ginger. Cook for 1-2 minutes until fragrant but not burnt.
  3. Step 3: Add 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, and 1 tsp brown sugar to the skillet. Stir well to combine and bring to a simmer.
  4. Step 4: Return tofu to the skillet and toss to coat in the sauce. Stir in 1 tsp cornstarch mixed with 2 tbsp water and cook for 1 minute until the sauce thickens and clings to tofu.
  5. Step 5: Remove from heat, drizzle 1 tsp sesame oil over tofu, and garnish with 2 sliced scallions before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Sichuan Peppercorn and Chili Sauce 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 Sichuan Peppercorn and Chili 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 vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Sichuan Peppercorn and Chili 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 Sichuan Peppercorn and Chili Sauce 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.

What goes well with Stir-Fried Tofu with Sichuan Peppercorn and Chili 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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