Szechuan Stir-Fried Tofu with Garlic and Chili
Firm tofu stir-fried in a fiery Szechuan sauce with garlic and chili, delivering a bold and spicy vegetarian entrée. This chinese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs vegetable oil, minced garlic cloves, minced fresh ginger 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.
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
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.
Frequently asked questions
How long does Szechuan Stir-Fried Tofu with Garlic and Chili take to make?
Total time is about 25 minutes (10 min prep + 15 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 Stir-Fried Tofu with Garlic and Chili?
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 vegetable oil from drying out.
Can I substitute ingredients in Szechuan Stir-Fried Tofu with Garlic and Chili?
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 Stir-Fried Tofu with Garlic and Chili 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 Szechuan Stir-Fried Tofu with Garlic and Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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