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Sizzling Spicy Sichuan Tofu Stir Fry is a vibrant and flavorful dish that brings the heat and richness of Sichuan cuisine right to your kitchen. Known for its bold flavors, particularly the signature spiciness that Sichuan dishes are famous for, this stir fry is not only a taste sensation but also a celebration of textures and aromas. It holds special significance in Chinese culinary traditions, often enjoyed during family gatherings, festive occasions, and even casual weeknight dinners.

Spicy Sichuan Tofu Stir Fry

Discover the bold flavors of Sichuan cuisine with this Sizzling Spicy Sichuan Tofu Stir Fry! Perfect for both special occasions and casual dinners, this dish features protein-packed tofu and a colorful array of fresh vegetables. With the signature heat from Sichuan peppercorns and a rich mix of spices, this stir fry is sure to impress. Learn how to achieve crispy tofu, vibrant veggies, and a deliciously aromatic sauce that will make this a new favorite in your kitchen.
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup snap peas

4 cloves garlic, minced

1 tablespoon ginger, minced

2-3 tablespoons Sichuan peppercorns

2 tablespoons doubanjiang (Sichuan chili bean paste)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon sesame oil

Chopped green onions for garnish

Cooked jasmine rice for serving

Instructions
 

Prepare the Tofu: Start by pressing the tofu. Wrap it in a clean kitchen towel, place a heavy pan on top to drain excess moisture for about 15 minutes. Once drained, cut the tofu into bite-sized cubes.

    Fry the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes in a single layer and fry until golden brown on all sides, about 5-6 minutes. Remove the tofu from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the minced garlic, ginger, and Sichuan peppercorns, sautéing for about 30 seconds until fragrant.

        Add Vegetables: Toss in the sliced red and green bell peppers along with the snap peas. Stir-fry for 3-5 minutes, until they are tender-crisp.

          Combine Sauce: In a small bowl, whisk together the doubanjiang, soy sauce, rice vinegar, sugar, and sesame oil. Pour this mixture over the sautéed vegetables.

            Stir in Tofu: Gently fold the fried tofu back into the skillet with the vegetables and sauce. Cook for an additional 2-3 minutes, stirring well to coat everything evenly with the sauce.

              Serve: Remove from heat, garnish with chopped green onions, and serve hot over cooked jasmine rice.

                Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4