Stir-Fried Tofu with Szechuan Pepper and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold, spicy vegetarian stir-fry featuring crispy tofu and vibrant vegetables tossed in a fragrant Szechuan pepper sauce. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs cornstarch, vegetable oil, toasted and ground Szechuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 4 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed firm tofu cubes with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering; add tofu cubes and fry for 3-4 minutes on each side until golden and crispy, then remove and set aside.
  3. Step 3: In the same wok, add 1 tsp toasted and ground Szechuan peppercorns, 3 minced garlic cloves, and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 sliced red bell pepper and 1 cup snap peas, stir-frying for 3-4 minutes until vegetables are crisp-tender.
  5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp chili garlic sauce, cooking for 1 minute until the sauce thickens slightly.
  6. Step 6: Return the crispy tofu to the wok, toss gently to coat evenly with sauce, then garnish with 2 sliced green onions before serving immediately over steamed rice.

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Frequently asked questions

How long does Stir-Fried Tofu with Szechuan Pepper and Vegetables 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 Pepper and Vegetables?

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 cornstarch from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Szechuan Pepper 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 Szechuan Pepper and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pepper and Vegetables 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.

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