Szechuan-Style Stir-Fried Tofu with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Firm tofu cubes stir-fried in a spicy, tangy Szechuan chili garlic sauce with crisp vegetables for a fiery vegetarian main dish. 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 280 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, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 4 minced garlic cloves
• 1 tbsp minced fresh ginger
• 1 tsp dried red chili flakes
• 1/2 tsp, toasted and ground Szechuan peppercorns
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 medium, sliced into thin strips green bell pepper
• 2 sliced on the diagonal scallions
• 1 tsp mixed with 2 tsp water cornstarch
• 1 tsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and sauté for 6-8 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry 4 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tsp dried red chili flakes, and 1/2 tsp toasted ground Szechuan peppercorns for 30 seconds until fragrant.
3. Step 3: Add 1 sliced green bell pepper and 2 sliced scallions. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Return tofu to the pan and toss gently.
5. Step 5: Pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
6. Step 6: Finish with 1 tsp sesame oil and serve hot over steamed rice or noodles.