Szechuan Spicy Noodles with Tofu
A fiery, aromatic dish featuring crispy tofu and chewy noodles in a bold Szechuan sauce with a touch of sweetness. This chinese-inspired asian (vegan option) ready in about 35 minutes pairs Rice noodles, Firm tofu, Szechuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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
- 8 oz Rice noodles
- 12 oz Firm tofu
- 1/2 tsp Szechuan peppercorns
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- 2 tbsp Chili garlic paste
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 3 Green onions
- 1 tsp Sesame seeds
Instructions
- Step 1: Cook 8 oz rice noodles according to package directions until al dente, then drain and rinse under cold water to stop cooking; set aside.
- Step 2: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 2 tbsp chili garlic paste to form the sauce; set aside.
- Step 3: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 12 oz cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides.
- Step 4: Add 1/2 tsp crushed Szechuan peppercorns to the skillet and stir for 15 seconds until fragrant.
- Step 5: Pour in the prepared sauce and toss with tofu for 1 minute until heated through. Add the cooked noodles and toss to coat evenly, then drizzle with 1 tbsp sesame oil.
- Step 6: Garnish with 3 sliced green onions and 1 tsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Szechuan Spicy Noodles with Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 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 Szechuan Spicy Noodles with Tofu?
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 rice noodles from drying out.
Can I substitute ingredients in Szechuan Spicy Noodles with Tofu?
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 Szechuan Spicy Noodles with Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Szechuan Spicy Noodles with Tofu vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
