Tofu Stir-Fry with Sichuan Peppercorns and Chili

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Soft tofu simmered in a fiery Sichuan peppercorn sauce with fresh chili, ideal for a quick weeknight meal. This Chinese recipe (vegetarian), ready in about 27 minutes, pairs firm tofu, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 oz firm tofu
• 1 tbsp vegetable oil
• 2 cloves, minced garlic
• 1 inch, minced ginger
• 2, finely chopped chili
• 1/2 tsp sichuan peppercorns
• 1 tbsp doubanjiang
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1 tsp cornstarch
• 1/4 cup water
• 2, thinly sliced green onions

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Instructions

1. Step 1: Prepare the tofu: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 14 oz cubed firm tofu and cook for 3-4 minutes per side until golden, then remove and set aside.
2. Step 2: Make the sauce base: In the same skillet, add 2 minced garlic cloves, 1 inch minced ginger, and 2 finely chopped chilies. Sauté for 1 minute until fragrant. Add 1/2 tsp sichuan peppercorns and 1 tbsp doubanjiang, stirring for 30 seconds.
3. Step 3: Add liquid: Stir in 1 tbsp soy sauce, 1/2 tsp sugar, 1 tsp cornstarch, and 1/4 cup water. Bring to a simmer and cook for 2 minutes until thickened.
4. Step 4: Combine: Return the tofu to the skillet and simmer for 3 minutes until the tofu is coated in sauce. Garnish with 2 sliced green onions.