Szechuan-Style Hot and Tangy Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

A fiery stir-fry with crispy tofu tossed in a bold Szechuan sauce featuring chili oil and tangy black vinegar for an exciting flavor punch. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

14 ounces firm tofu
3 tablespoons cornstarch
3 tablespoons vegetable oil
2 tablespoons Szechuan chili oil
2 cloves minced garlic
1 teaspoon grated ginger
2 tablespoons soy sauce
1 tablespoon black vinegar
1 teaspoon brown sugar
2, sliced scallions
1 teaspoon toasted sesame seeds

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Instructions

Step 1: Press 14 ounces firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes and toss with 3 tablespoons cornstarch until evenly coated.
Step 2: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry for 5-7 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 3: In the same skillet, add 2 tablespoons Szechuan chili oil, 2 cloves minced garlic, and 1 teaspoon grated ginger. Sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tablespoons soy sauce, 1 tablespoon black vinegar, and 1 teaspoon brown sugar, cooking for 1 minute until the sauce thickens slightly.
Step 5: Return tofu to the skillet, tossing to coat with the sauce. Cook for another 2 minutes until heated through.
Step 6: Remove from heat, garnish with 2 sliced scallions and 1 teaspoon toasted sesame seeds, then serve immediately.