Tofu Stir-Fry with Sichuan Peppercorns and Chili
Soft tofu simmered in a fiery Sichuan peppercorn sauce with fresh chili, ideal for a quick weeknight meal. This chinese-inspired chinese (vegetarian) ready in about 27 minutes pairs firm tofu, vegetable oil, minced 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Tofu Stir-Fry with Sichuan Peppercorns and Chili take to make?
Total time is about 27 minutes (15 min prep + 12 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 Tofu Stir-Fry with Sichuan Peppercorns and Chili?
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 Tofu Stir-Fry with Sichuan Peppercorns and Chili?
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 Tofu Stir-Fry with Sichuan Peppercorns and Chili 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 Tofu Stir-Fry with Sichuan Peppercorns and Chili 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.
