Name: Sichuan Chili Crispy Tofu Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz extra-firm tofu (pressed and cut into 1-inch cubes); 2 tbsp cornstarch; 3 tbsp neutral oil (such as canola or grapeseed), divided; 1/2 red bell pepper, sliced into strips; 1/2 green bell pepper, sliced into strips; 2 scallions, cut into 1-inch pieces; 2 cloves garlic, minced; 1 tsp ginger, finely minced; 1 1/2 tbsp Sichuan chili crisp (with oil and solids); 1 tbsp light soy sauce; 1/2 tbsp Chinkiang black vinegar; 1/2 tsp sugar; 1 tsp toasted sesame oil; 1 tbsp water; 1/4 tsp ground Sichuan peppercorns; 1/2 cup cooked jasmine rice (for serving); 1 tsp toasted sesame seeds (for garnish); 1 tbsp fresh cilantro leaves (for garnish); A pinch of salt (to taste)

Sichuan Chili Crispy Tofu Stir-Fry

CrushedLemon1034

This Sichuan Chili Crispy Tofu Stir-Fry delivers a stunning interplay of textures and bold Sichuan flavors in under 30 minutes. The tofu is pan-fried until shatteringly crisp, then tossed in a vibrant, numbing chili sauce that clings to every bite. Bell peppers add sweetness and crunch, while scallions, garlic, and ginger infuse the dish with classic Chinese aromatics. Served over fragrant jasmine rice and finished with toasted sesame seeds and cilantro, every forkful is spicy, zesty, and deeply satisfying—perfect for lovers of heat and texture.

Ingredients

Instructions

Pat tofu cubes very dry, then toss gently with cornstarch and a pinch of salt until evenly coated.
Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer. Pan-fry, turning every 2 minutes, until all sides are golden and crisp (about 8 minutes total). Transfer tofu to a plate.
Add remaining 1 tablespoon oil to the pan. Add bell peppers and stir-fry for 2 minutes until just tender but still vibrant. Add scallions, garlic, and ginger. Stir-fry for 1 minute until aromatic.
Return tofu to the pan. Add chili crisp, soy sauce, black vinegar, sugar, sesame oil, water, and ground Sichuan peppercorns. Toss everything together, letting the sauce bubble for 1-2 minutes until glossy and well-coated.
Taste and adjust seasoning with more salt if needed.
Serve the stir-fry hot over steamed jasmine rice. Garnish with toasted sesame seeds and fresh cilantro leaves.