Stir-Fried Tofu with Spicy Sichuan Peppercorn Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 (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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz firm tofu
3 tbsp cornstarch
4 tbsp vegetable oil
1 tsp Sichuan peppercorns
1 tsp dried red chili flakes
3 cloves 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

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Instructions

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.
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.
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.
Step 4: Add 3 minced garlic cloves and 1 tbsp minced ginger, sautéing for 1 minute until aromatic.
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.
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.
Step 7: Remove from heat, drizzle with 1 tsp toasted sesame oil, and garnish with 2 chopped scallions before serving warm.

Frequently asked questions

How long does Stir-Fried Tofu with Spicy Sichuan Peppercorn Sauce take to make?

Total time is about 30 minutes (15 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 Spicy Sichuan Peppercorn 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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Spicy Sichuan Peppercorn 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 Spicy Sichuan Peppercorn 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.

Is Stir-Fried Tofu with Spicy Sichuan Peppercorn Sauce vegetarian?

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