Recipes Spicy Szechuan Tofu Stir-Fry

Recipes: Spicy Szechuan Tofu Stir-Fry

Szechuan cuisine, originating from the Sichuan province in China, is renowned for its bold flavors and spicy heat. This Spicy Szechuan Tofu Stir-Fry embodies the essence of Szechuan cooking, tantalizing your taste buds with a symphony of flavors. The tender tofu, infused with a spicy Szechuan sauce, is complemented by an array of colorful vegetables, creating a visually stunning and palate-pleasing dish.


For the Tofu:

  • 1 block (14 ounces) extra-firm tofu, drained and pressed
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil

For the Szechuan Sauce:

  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
  • 1 tablespoon sugar
  • 1 tablespoon Szechuan peppercorns, coarsely ground
  • 1 teaspoon chili oil
  • 1 teaspoon sesame oil

For the Stir-Fry:

  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers (any color)
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro


Prepare the Tofu:

  1. Cut the tofu into 1-inch cubes.
  2. In a bowl, combine the cornstarch and soy sauce.
  3. Add the tofu cubes to the cornstarch mixture and toss to coat.
  4. Heat the vegetable oil in a large skillet over medium heat.
  5. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
  6. Remove the tofu from the skillet and set aside.

Make the Szechuan Sauce:

  1. In a small bowl, whisk together all the ingredients for the Szechuan sauce.

Assemble the Stir-Fry:

  1. Heat the vegetable oil in the same skillet used for the tofu.
  2. Add the broccoli, carrots, and bell peppers.
  3. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
  4. Add the green onions and cook for another minute.
  5. Return the tofu cubes to the skillet and pour in the Szechuan sauce.
  6. Stir to combine and cook until the sauce has thickened and coated the tofu and vegetables, about 2-3 minutes.
  7. Sprinkle with fresh cilantro and serve immediately.


  • For a crispier tofu, press the tofu for longer before cutting it into cubes.
  • If you don’t have Szechuan peppercorns, you can substitute with black peppercorns.
  • Adjust the amount of chili oil to your desired level of spiciness.
  • Serve the stir-fry over rice or noodles for a complete meal.

Nutritional Information:

One serving of Spicy Szechuan Tofu Stir-Fry (about 1 cup) contains approximately:

  • Calories: 250
  • Protein: 15 grams
  • Carbohydrates: 30 grams
  • Fat: 10 grams
  • Sodium: 600 milligrams


  • Add other vegetables to the stir-fry, such as snow peas, baby corn, or mushrooms.
  • Use a different type of protein, such as chicken, shrimp, or beef.
  • Make a vegetarian version by omitting the tofu and adding more vegetables.
  • Serve the stir-fry with a side of steamed rice or noodles.


This Spicy Szechuan Tofu Stir-Fry is a culinary masterpiece that combines the bold flavors of Szechuan cuisine with the versatility of tofu. Its vibrant colors, tantalizing aroma, and irresistible taste will leave you craving for more. Whether you’re a seasoned Szechuan enthusiast or a curious culinary adventurer, this recipe is sure to become a favorite in your kitchen. So gather your ingredients, fire up the stove, and embark on a culinary journey that will ignite your taste buds and satisfy your cravings.


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