Szechuan Tofu Stir-Fry with Snap Peas and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-tender tofu and vegetables coated in a savory-sweet glaze with toasted Szechuan peppercorns for a balanced heat. This asian (gluten-free) ready in about 35 minutes pairs firm tofu, snap peas, carrots 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 rice, quinoa, or a quick salad. 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.

★ 4.2 (14 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Trim snap peas and julienne carrots. Mince garlic and ginger. Toast Szechuan peppercorns in a dry skillet over medium heat for 1 minute until fragrant, then crush with a mortar and pestle.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
  4. Step 4: Add remaining 1 tbsp vegetable oil to the skillet. Sauté minced garlic, ginger, and crushed Szechuan peppercorns for 30 seconds until aromatic.
  5. Step 5: Add snap peas and julienned carrots, stir-frying for 3-4 minutes until vegetables are crisp-tender and bright green.
  6. Step 6: Return tofu to the skillet. Whisk together soy sauce, rice vinegar, sugar, and 2 tbsp water in a small bowl. Pour mixture over tofu and vegetables, stirring until sauce thickens and coats everything evenly (about 2 minutes).
  7. Step 7: Garnish with sliced green onions and serve immediately with rice.

Frequently asked questions

How long does Szechuan Tofu Stir-Fry with Snap Peas and Carrots take to make?

Total time is about 35 minutes (20 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 Tofu Stir-Fry with Snap Peas and Carrots?

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 firm tofu from drying out.

Can I substitute ingredients in Szechuan Tofu Stir-Fry with Snap Peas and Carrots?

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 Tofu Stir-Fry with Snap Peas and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu Stir-Fry with Snap Peas and Carrots gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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