Stir-Fried Tofu with Spicy Sichuan Peppercorn Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant Chinese-inspired stir-fry featuring crispy tofu cubes tossed in a bold, numbing Sichuan peppercorn sauce with fresh vegetables. This Chinese-inspired St. Patrick’s Day recipe (vegetarian), 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz firm tofu
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 1 tsp Sichuan peppercorns
• 1 tsp dried red chili flakes
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 3 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp sugar
• 2 stalks scallions, chopped
• 1 tsp toasted sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Drain and press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the tofu cubes and fry for 6-8 minutes, turning occasionally, until all sides are golden and crispy, then transfer to a plate.
3. Step 3: In the same wok, add 1 tbsp vegetable oil, then toast 1 tsp Sichuan peppercorns and 1 tsp dried red chili flakes for 30 seconds until fragrant.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced ginger, sautéing for 1 minute until aromatic.
5. Step 5: Toss in 1 sliced green bell pepper and 1 sliced red bell pepper, cooking for 3-4 minutes until slightly tender but still crisp.
6. Step 6: Return the crispy tofu to the wok and pour in 3 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp sugar, stirring to coat everything evenly and simmering for 2 minutes until the sauce thickens slightly.
7. Step 7: Remove from heat, drizzle with 1 tsp toasted sesame oil, and garnish with 2 chopped scallions before serving warm.