Stir-Fried Tofu with Szechuan Peppercorn and Garlic

By AislePrompt Editorial · ·

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 drafted and published.

A spicy, aromatic stir-fry featuring crispy tofu tossed with Szechuan peppercorns and garlic for a bold, regional Chinese flavor. This Chinese-inspired vegan recipe, ready in about 25 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 280 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 14 oz firm tofu, cubed into 1-inch pieces, spreading in one layer. Fry for 4-5 minutes without stirring until edges are golden and crispy. Flip and cook another 4 minutes until all sides are golden.
  3. Step 3: Push tofu to the side of the pan. Add 1 tsp crushed Szechuan peppercorns, 4 minced garlic cloves, and 1 tbsp minced ginger to the empty side. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Mix tofu and aromatics together in the pan. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Toss gently to coat tofu and cook for another 2 minutes until sauce thickens and clings to tofu.
  5. Step 5: Remove pan from heat and stir in 2 sliced scallions, 1/2 tsp red chili flakes if using, and 1 tsp sesame oil for a nutty finish.
  6. Step 6: Serve immediately with steamed rice or noodles.

Related recipes