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

Description

This Spicy Szechuan Tofu Stir-Fry is a fiery, plant-based dish featuring crispy tofu, colorful vegetables, and a bold homemade Szechuan sauce. It’s quick, satisfying, and perfect for a weeknight meal.

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

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Instructions

Toss the tofu cubes with cornstarch until evenly coated.
Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add tofu and cook for 8–10 minutes, turning occasionally until all sides are golden and crisp. Remove and set aside.
In the same skillet, add a bit more oil if needed and sauté garlic, ginger, and red onion for 2 minutes.
Add bell peppers and zucchini; stir-fry for 3–4 minutes until just tender.
In a bowl, whisk together soy sauce, rice vinegar, Szechuan chili paste, maple syrup, sesame oil, and crushed red pepper flakes.
Return tofu to the skillet and pour the sauce over everything. Toss to coat well.
Simmer for 2–3 minutes until sauce thickens and clings to the tofu and vegetables.
Remove from heat and garnish with scallions and sesame seeds.
Serve hot over rice or noodles.

Notes

Use tamari instead of soy sauce for a gluten-free version.

Adjust chili paste and pepper flakes for preferred heat level.

Great for meal prep—flavors deepen overnight.

Reheat on the stovetop to retain tofu crispiness.

Try with rice noodles, quinoa, or in lettuce wraps for variety.

Peanut butter can be added to the sauce for a creamy twist.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 6g
Sodium: 720mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 14g
Cholesterol: 0mg