Stir-Fried Tofu with Spicy Szechuan Pepper Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Firm tofu cubes stir-fried until golden, tossed in a vibrant spicy Szechuan pepper sauce that tingles the palate with bold flavors. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, Szechuan peppercorns 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. 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 250 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
1 tsp, toasted and ground Szechuan peppercorns
3 cloves, minced garlic cloves
1 tbsp fresh, minced ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chili paste (doubanjiang)
2 stalks, sliced green onions
1 tsp sesame oil
1 tsp sugar

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Instructions

Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes.
Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and crisp.
Step 3: Remove tofu from the wok and set aside.
Step 4: Lower heat to medium, add 1 tsp toasted and ground Szechuan peppercorns, 3 minced garlic cloves, and 1 tbsp minced fresh ginger to the wok. Stir-fry for 30 seconds until fragrant.
Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, and 1 tsp sugar. Cook for 1 minute until the sauce thickens slightly.
Step 6: Return the tofu to the wok, tossing gently to coat in the sauce.
Step 7: Drizzle 1 tsp sesame oil over the tofu and sprinkle 2 sliced green onions before serving immediately.