Stir-Fried Tofu with Szechuan Peppercorn and Chili Sauce

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

Crisp tofu cubes tossed in a bold Szechuan peppercorn and chili sauce for a spicy, numbing stir-fry packed with flavor. This chinese-inspired vegan (vegan) ready in about 30 minutes blends (1 block) firm tofu, cornstarch, vegetable oil 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

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Instructions

  1. Step 1: Drain and press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the cubes in 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu cubes and cook for 3-4 minutes per side, turning carefully, until each side is golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tsp Szechuan peppercorns and 1 tsp dried red chili flakes, toasting for 30 seconds until fragrant.
  4. Step 4: Add 1 tbsp minced ginger and 3 minced garlic cloves, sautéing for 1 minute until aromatic but not burnt.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, cooking for 2 minutes until the sauce thickens slightly.
  6. Step 6: Return the tofu to the skillet, tossing to coat all cubes evenly in the sauce. Cook for another minute to heat through.
  7. Step 7: Remove from heat and drizzle 1 tsp toasted sesame oil over the tofu. Garnish with 2 chopped scallions before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Szechuan Peppercorn and Chili Sauce 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 Szechuan Peppercorn and Chili Sauce?

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 Szechuan Peppercorn and Chili 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 Peppercorn and Chili 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 Peppercorn and Chili Sauce vegan?

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

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