Stir-Fried Tofu with Szechuan Peppercorn Chili Sauce

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

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.

Firm tofu stir-fried with bold Szechuan peppercorns and spicy chili sauce, delivering a numbing and fiery kick. 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

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Ingredients

14 oz block, drained and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
1 tsp, toasted and ground Szechuan peppercorns
4 cloves, minced garlic cloves
1 tbsp, finely grated ginger
5 pieces, halved dried red chilies
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
2 stalks, sliced scallions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same wok, reduce heat to medium. Add 1 tsp toasted and ground Szechuan peppercorns, 4 minced garlic cloves, 1 tbsp grated ginger, and 5 halved dried red chilies. Stir-fry for 1-2 minutes until fragrant, taking care not to burn the spices.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, cooking for another minute until the sauce thickens slightly.
Step 4: Return the tofu to the wok and toss gently to coat evenly with the sauce. Cook together for 2 minutes to let flavors meld.
Step 5: Remove from heat and garnish with 2 sliced scallions before serving with steamed rice.