Stir-Fried Tofu with Spicy Szechuan Sauce and Vegetables

By · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring crispy pan-fried tofu tossed in a spicy, numbing Szechuan sauce with bell peppers and snap peas. This chinese-inspired vegan ready in about 30 minutes blends vegetable oil, trimmed snap peas, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until golden and crispy, then transfer tofu to a plate.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet, sauté 2 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
  3. Step 3: Toss in 1 sliced red bell pepper and 1 cup snap peas, stir-frying for 3 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 1 tsp toasted ground Szechuan peppercorns, 2 tbsp chili garlic sauce, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar; cook for 1 minute until the sauce bubbles.
  5. Step 5: Return the tofu to the skillet and pour 1 tsp cornstarch dissolved in 2 tbsp water over everything; stir continuously until the sauce thickens and coats the tofu and vegetables, about 1-2 minutes.
  6. Step 6: Remove from heat, garnish with 2 sliced green onions, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Tofu with Spicy Szechuan Sauce and Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Spicy Szechuan Sauce and Vegetables?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Spicy Szechuan Sauce and Vegetables?

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 Szechuan Sauce and Vegetables 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 Spicy Szechuan Sauce and Vegetables?

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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