Name: Spicy Szechuan Tofu Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cubed; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small zucchini, sliced; 1/2 red onion, thinly sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 1 tablespoon Szechuan chili paste (adjust to heat preference); 1 tablespoon maple syrup or honey; 1 teaspoon sesame oil; 1/4 teaspoon crushed red pepper flakes (optional); 2 scallions, chopped; Sesame seeds, for garnish

This Spicy Szechuan Tofu Stir-Fry is a fiery, flavorful dish packed with vibrant vegetables and crispy tofu, all tossed in a bold homemade Szechuan sauce. It’s one of those meals I reach for when I’m craving something quick, satisfying, and full of spice—without reaching for takeout. It’s entirely plant-based and can easily be made gluten-free, making it a weeknight staple in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-quality flavor to my table with minimal effort. The crispy tofu gives the dish a hearty bite, while the medley of bell peppers, zucchini, and onions adds color, texture, and nutrition. The Szechuan sauce? It’s sweet, spicy, tangy, and completely addictive. I like that I can adjust the heat level based on my mood—or who I’m serving it to. It’s also great for meal prep, and leftovers taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 block (14 oz) extra-firm tofu, pressed and cubed

2 tablespoons cornstarch

1 red bell pepper, sliced

2 tablespoons vegetable oil

1 green bell pepper, sliced

1 small zucchini, sliced

1/2 red onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon Szechuan chili paste (adjust to heat preference)

2 tablespoons rice vinegar

1 tablespoon maple syrup or honey

1 teaspoon sesame oil

1/4 teaspoon crushed red pepper flakes (optional)

2 scallions, chopped

Sesame seeds, for garnish

Directions

I start by tossing the tofu cubes with cornstarch until they’re evenly coated. This helps them crisp up beautifully.

In a large non-stick skillet or wok, I heat the vegetable oil over medium-high heat.

I add the tofu and cook it for 8–10 minutes, turning it occasionally to brown all sides. Once it’s golden and crisp, I remove it and set it aside.

Using the same skillet, I add a little more oil if needed and stir-fry the garlic, ginger, and red onion for about 2 minutes.

Then I toss in the bell peppers and zucchini and stir-fry for another 3–4 minutes until the veggies are just tender.

In a bowl, I whisk together the soy sauce, rice vinegar, Szechuan chili paste, maple syrup, sesame oil, and crushed red pepper flakes.

I return the tofu to the skillet and pour the sauce over everything, tossing it all to coat.

I let it simmer for 2–3 minutes until the sauce thickens and clings to the tofu and veggies.

Finally, I remove it from heat and garnish with chopped scallions and sesame seeds before serving hot over rice or noodles.

Servings and timing

This recipe makes 4 servings and takes 30 minutes total to prepare, including 15 minutes of prep time and 15 minutes of cooking time. Each serving contains approximately 270 kcal.

Variations

Protein swap: Sometimes I use tempeh or seitan in place of tofu for a different texture and flavor.

Veggie mix-up: I like swapping in broccoli, snap peas, or mushrooms depending on what I have on hand.

Noodle version: This stir-fry is just as good tossed with cooked rice noodles instead of serving over rice.

Low-sodium: I reduce the soy sauce and add a splash of water or use low-sodium soy sauce to cut back on salt.

Nutty twist: Adding a spoonful of peanut butter to the sauce gives it a creamy, nutty depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I usually toss everything back into a skillet over medium heat until warmed through, adding a splash of water if the sauce needs loosening. It can also be microwaved in short bursts, but I find reheating on the stove helps keep the tofu crispy.

Related Recipes:

Copycat Bang Bang Tofu

FAQs

How do I press tofu properly?

I wrap the tofu block in paper towels or a clean kitchen towel and place a heavy object (like a skillet or cookbook) on top for at least 15–20 minutes. This helps remove excess moisture, which is key for getting it crispy.

Can I make this recipe gluten-free?

Yes, I just use tamari instead of soy sauce to make it gluten-free. Everything else in the recipe is naturally gluten-free.

How spicy is this dish?

It depends on the amount of Szechuan chili paste and red pepper flakes I use. I usually start with a tablespoon of chili paste and adjust up or down depending on how much heat I want.

Can I use frozen vegetables?

Absolutely. I’ve made this with frozen stir-fry mixes in a pinch. I just make sure to thaw and pat them dry to avoid extra water in the pan.

What can I serve this with besides rice?

I like it with rice noodles, quinoa, or even inside lettuce wraps for a low-carb option.

Conclusion

This Spicy Szechuan Tofu Stir-Fry is one of my favorite ways to spice up a weeknight dinner. It’s fast, flavorful, and full of colorful veggies and plant-based protein. The homemade sauce brings everything together with just the right amount of heat. Whether I’m meal prepping or just want something quick and healthy, this dish never disappoints.

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