Szechuan-Style Tofu Stir Fry with Crispy Peanuts and Chili Oil
A vibrant vegetarian stir fry bursting with spicy Szechuan peppercorns, crisp tofu, and crunchy peanuts for a satisfying texture contrast. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs vegetable oil, toasted and ground Szechuan peppercorns, halved and deseeded dried red chilies 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
- 3 tbsp vegetable oil
- 1 tsp, toasted and ground Szechuan peppercorns
- 6, halved and deseeded dried red chilies
- 4 cloves, minced garlic cloves
- 1 tbsp, finely grated ginger
- 3 stalks, sliced into 1-inch pieces green onions
- 2 tbsp soy sauce
- 2 tbsp chili oil
- 1/4 cup, roughly chopped roasted peanuts
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 1/2 tsp salt
Instructions
- Step 1: Toss 14 oz pressed extra firm tofu cubes with 2 tbsp cornstarch and 1/2 tsp salt, shaking off excess. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat and fry tofu for 5-7 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tsp toasted and ground Szechuan peppercorns and 6 halved dried red chilies. Sauté for 30 seconds until fragrant.
- Step 3: Add 4 minced garlic cloves, 1 tbsp grated ginger, and 3 sliced green onions to the skillet. Stir-fry for 1-2 minutes until aromatic.
- Step 4: Return the crispy tofu to the pan, add 2 tbsp soy sauce and 2 tbsp chili oil, tossing to coat evenly. Cook for another 2 minutes until sauce thickens slightly.
- Step 5: Turn off heat, drizzle 1 tsp sesame oil, and sprinkle 1/4 cup roughly chopped roasted peanuts over the stir fry. Serve hot with steamed rice or noodles.
Equipment for this recipe
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Frequently asked questions
How long does Szechuan-Style Tofu Stir Fry with Crispy Peanuts and Chili Oil take to make?
Total time is about 30 minutes (15 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-Style Tofu Stir Fry with Crispy Peanuts and Chili Oil?
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-Style Tofu Stir Fry with Crispy Peanuts and Chili Oil?
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-Style Tofu Stir Fry with Crispy Peanuts and Chili Oil 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-Style Tofu Stir Fry with Crispy Peanuts and Chili Oil 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.
