Stir-Fried Tofu with Spicy Garlic and Szechuan Peppercorns
Firm tofu cubes stir-fried with fiery garlic, Szechuan peppercorns, and vibrant red chilies for a bold, numbing flavor experience. This chinese-inspired vegetarian (vegan) ready in about 22 minutes pairs vegetable oil, thinly sliced garlic cloves, broken in half dried red chilies 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp vegetable oil
- 4 cloves, thinly sliced garlic cloves
- 6 pieces, broken in half dried red chilies
- 1 tsp whole Szechuan peppercorns
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 stalks, sliced on the diagonal green onions
- 1 tsp sesame oil
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry without stirring for 3 minutes to develop golden edges, then turn and cook another 3 minutes until all sides are golden and crispy.
- Step 2: Push tofu to the side and add 4 thinly sliced garlic cloves, 6 broken dried red chilies, and 1 tsp whole Szechuan peppercorns to the empty space. Stir-fry for 1-2 minutes until fragrant and the garlic turns golden but not burnt.
- Step 3: Stir tofu and aromatics together, then add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together and cook for 1 minute more until sauce thickens slightly and coats tofu.
- Step 4: Remove from heat and drizzle 1 tsp sesame oil over the tofu. Garnish with 2 sliced green onions and serve immediately with steamed rice.
Frequently asked questions
How long does Stir-Fried Tofu with Spicy Garlic and Szechuan Peppercorns take to make?
Total time is about 22 minutes (10 min prep + 12 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 Spicy 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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Spicy 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 Spicy 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 Spicy 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.
