Szechuan Stir-Fried Tofu with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Firm tofu stir-fried in a fiery Szechuan sauce with garlic and chili, delivering a bold and spicy vegetarian entrée. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving

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Ingredients

14 oz block, drained and cubed into 1-inch pieces firm tofu
3 tbsp vegetable oil
5 minced garlic cloves
1 tbsp minced fresh ginger
1 tsp, lightly crushed Szechuan peppercorns
6 whole dried red chilies
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 sliced thinly scallions
1 tsp mixed with 2 tbsp water cornstarch

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Instructions

Step 1: Pat 14 oz firm tofu dry and cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 6-8 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 5 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tsp lightly crushed Szechuan peppercorns, and 6 whole dried red chilies. Stir-fry for 1-2 minutes until fragrant and aromatic.
Step 3: Add back the tofu to the skillet. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Stir to coat tofu evenly.
Step 4: Mix 1 tsp cornstarch with 2 tbsp water to form a slurry. Add the slurry to the skillet and cook for 2 minutes until the sauce thickens and clings to the tofu.
Step 5: Remove from heat and garnish with 2 sliced scallions before serving hot with steamed rice.