Quick Szechuan Tofu Stir-Fry with Peanuts & Scallions
This vibrant Szechuan tofu stir-fry features crispy tofu cubes tossed in a bold, spicy sauce with crunchy peanuts and fresh scallions. Ready in just 18 minutes, it's perfect for a fast, flavorful weeknight dinner.
- 14 oz firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp Szechuan peppercorns, crushed
- 1 medium red bell pepper, sliced
- 3 whole scallions, sliced (green and white parts separated)
- 1/4 cup roasted unsalted peanuts
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tsp sugar
- 2 tbsp water
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Instructions
Pat tofu dry and toss with cornstarch until evenly coated.
⏱️ 1 minuteHeat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides.
⏱️ 5 minutes 🌡️ medium-highRemove tofu from skillet. Add remaining oil, garlic, ginger, Szechuan peppercorns, and white parts of scallions; stir-fry until fragrant.
⏱️ 1 minute 🌡️ medium-highAdd red bell pepper and stir-fry until just tender.
⏱️ 2 minutes 🌡️ medium-highReturn tofu to skillet. Add soy sauce, rice vinegar, chili garlic sauce, sugar, and water. Stir-fry until sauce thickens and coats tofu.
⏱️ 2 minutes 🌡️ medium-highStir in peanuts and green parts of scallions. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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