Stir-Fried Tofu with Szechuan Chili Garlic Sauce
Firm tofu stir-fried until golden and coated in a fiery Szechuan chili garlic sauce for a bold and spicy vegetarian main. This chinese-inspired 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 320 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 block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 2 tbsp Szechuan chili paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2, sliced scallions
- 1 tsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 oz pressed firm tofu cubes with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add tofu cubes and stir-fry for 6-8 minutes, turning occasionally until all sides are golden and crisp.
- Step 3: Remove tofu from the wok and set aside. Reduce heat to medium and add 4 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
- Step 4: Stir in 2 tbsp Szechuan chili paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Cook for 2 minutes until sauce thickens and coats the wok.
- Step 5: Return tofu to the wok and toss well to coat evenly with the sauce. Cook for another 2 minutes to heat through.
- Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Szechuan Chili Garlic 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 Szechuan Chili Garlic 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 Szechuan Chili Garlic 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 Szechuan Chili Garlic 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 Szechuan Chili Garlic 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.
