Szechuan-Style Spicy Tofu Stir Fry with Peanuts

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Firm tofu cubes stir-fried with bold Szechuan chili sauce, crunchy peanuts, and vibrant vegetables for a fiery vegetarian main. This Chinese recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, pressed and cubed, vegetable oil, Szechuan chili bean paste (doubanjiang) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 ounces firm tofu, pressed and cubed
• 3 tablespoons vegetable oil
• 1 tablespoon Szechuan chili bean paste (doubanjiang)
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1/4 cup roasted peanuts
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 stalks green onions, chopped

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Instructions

1. Step 1: Cut 14 ounces firm tofu into 1-inch cubes and pat dry thoroughly with paper towels.
2. Step 2: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering; add tofu cubes and fry for 4-5 minutes on each side until golden brown and crisp. Remove tofu and set aside.
3. Step 3: Add remaining 1 tablespoon vegetable oil to the skillet, then stir in 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1 tablespoon Szechuan chili bean paste; cook for 1 minute until aromatic.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3-4 minutes until vegetables are just tender but still vibrant.
5. Step 5: Return tofu to the skillet, then add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar; toss gently to coat all ingredients.
6. Step 6: Stir in 1/4 cup roasted peanuts and cook for another minute until heated through.
7. Step 7: Remove from heat and garnish with 2 chopped green onions before serving over steamed rice.