Vegan Szechuan Tofu Stir-Fry with Peppers

Today’s Szechuan tofu stir-fry with peppers is a delicious and spicy Chinese style dish that’s healthier and quicker to make than takeout. I’m sharing my easy recipe that can be made with fried or baked tofu, and uses a simple homemade Szechuan sauce made with easy to find ingredients.

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Recipe Overview

In my family we’ve always been huge fans of Chinese recipes with tofu. Nothing beats a combination of tofu and veggies cooked in a flavorful sauce and served over rice.

(Don’t get me wrong – my love for stir-fry doesn’t end with tofu! I also love using tempeh, like in my tempeh stir-fry with cabbage recipe.)

The traditional Chinese recipes for Szechuan-style bean curd call for frying or braising tofu first, then tossing it in a spicy sauce that’s made with either Szechuan chili-bean paste or ground Szechuan peppercorns.

These peppercorns are quite unique: they create a tingly, slightly numbing sensation in your mouth, adding a new flavor dimension that’s not typical to Western cuisine. (See more on Szechuan peppercorns below.)

In my version of this sauce, I first toast my Szechuan peppercorns, then grind into a coarse powder. They can be found in your local Asian grocery store or on Amazon.

However, if you can’t find them, feel free to make this recipe without them. It will be just as delicious, only without the tingly, numbing feeling in your mouth.

This dish can be prepared with or without vegetables. In my case, I’m using bell peppers, onions, and scallions to add a delicious crunch and vibrant color.

(If I feel adventurous, I also like to add chopped broccoli and bok choy.)

I described my cooking method in my recipe for tofu tacos with fajita vegetables (not Asian, I know, but bear with me): I cook the tofu and vegetables separately, then add both of them back to the skillet, and toss in a flavorful sauce until it thickens.

To cook the vegetables, I chop them into fairly large 1/2-inch pieces, then cook them quickly in a hot skillet to get some of the pieces slightly charred around the edges while retaining their crunch.

(I’m also using this method in my sweet chili tofu and vegetables recipe.)

To cook the tofu, I slice it into thick rectangles and pan-fry them in the same skillet I used for the vegetables – see my method here.

If you don’t want to fry the tofu (or try to limit oil in your diet), I’ve also included instructions for baking it in the oven (oil-free) and cooking it in the air fryer (with oil).

See the instructions for both cooking methods below over here and in the recipe card below.

To finish my tofu and peppers stir-fry, I used a homemade Szechuan-style sauce made with just a few simple ingredients. If you aren’t familiar with Szechuan sauce (or want to know how I simplified it), read on.

What is Szechuan Sauce?

Szechuan sauce (also spelled Sichuan, Szechwan, and Schezwan) is a thick, spicy sauce originating from the Szechuan province in China. Its flavor can vary from recipe to recipe, but what most versions have in common is its bold, spicy flavor achieved by using lots of garlic and chili peppers.

Szechuan-style dishes are famous for two kinds of chili peppers traditionally used in them.

Tien Tsin pepper is a small red chili pepper usually used whole to enhance the food with its hot, spicy flavor. You’ve probably seen them in some Chinese takeout dishes. Well-stocked Asian stores often sell them dried. These chilies are too hot to eat by themselves, so they are usually taken out of the food before eating.

Szechuan peppercorns (also known as sichuan peppercorns) are another traditional ingredient used in Sichuan cuisine. They resemble black peppercorns but usually have a pink or red color with a citrusy aroma and a bold, spicy flavor.

As I was researching Szechuan peppercorns, I found out two interesting facts:

1. Their spiciness is different from other spicy peppers. The active component, hydroxy-alpha-sanshool molecule, numbs nerve receptors in your mouth for a few minutes, and makes your lips vibrate with a frequency of 50 hertz. (Don’t believe me? See the source here.)

It is believed that this numbness helps people enjoy the flavor depth of other spicy peppers in the dish they’re eating without feeling like their mouth is about to burst in flames.

2. In 1968 the US Department of Agriculture banned Szechuan peppercorns from being imported from China. The concern was that they could be contaminated with a citrus tree disease (interestingly, the trees that grow these peppercorns belong in the citrus family genus rather than the pepper family).

Numerous contraband attempts were intercepted in the years that followed, but it’s easy to assume that the peppercorns still found their way in.

The ban was finally dropped in 2005 on the condition that the peppercorns get heated for at least 10 minutes before import to kill the citrus disease bacteria. Today you don’t have to risk jail time to indulge in their numbing spiciness, and get them on Amazon instead.

How I Simplified My Szechuan Sauce

Since I don’t believe it’s worth it to bring in contraband for any dish ever (coupled with the fact that I’m not super picky), I decided to simplify the sauce I made for my Szechuan tofu recipe.

To infuse the sauce with its signature spicy flavor, I used chili garlic sauce (this one is my favorite). I’m pretty sure sriracha will work just as well.

Instead of omitting the peppercorn aspect of this sauce completely, I added some ground black pepper. Freshly ground black pepper would work best because its aroma is more pronounced, but regular pre-ground pepper will work too.

Other sauce ingredients in my Szechuan-style sauce:

Soy sauce, rice vinegar, brown or coconut sugar, granulated garlic, ground ginger (fresh garlic and ginger can be used instead), cornstarch, and some water.

UPDATE 2025: Since publishing this post, I’ve made this stir-fry a few times with Szechuan peppercorns that I found in my local Asian grocery store. You can also find them online.

To do this, I lightly toast about 1 tablespoon of the peppercorns in a dry skillet until they feel crispy. Then I roughly grind them in a mortar and pestle, and add to the stir-fry at the same time I add the sauce.

Other Ways to Use Szechuan Sauce

While it’s fantastic in veggie stir-fry, Szechuan sauce can be used in a variety of ways. It can be added to fried rice or noodles, used as a condiment for non-traditional things like scrambled tofu or eggs (if you’re not vegan).

Alternatively, this spicy Asian-style sauce can be used for dipping gyoza dumplings, egg rolls, etc. McDonalds famously offered their version of Szechuan dipping sauce back in the 90s to celebrate the release of Disney’s Mulan movie – it was intended for dipping nuggets.

Notes on Cooking the Tofu

Either fried or baked tofu can be used to make my Szechuan tofu and peppers.

Fried tofu is my family’s favorite for stir-fry dishes, but if you’re watching your oil intake, feel free to bake it instead.

How to Cut The Tofu

Most recipes that include bite-sized tofu pieces tell us to cut raw tofu into small pieces first, and then cook them together in a skillet, flipping often to ensure that they get browned on all sides.

But from my personal experience, flipping 80 small pieces of tofu during cooking can feel like a major pain in the rear.

That’s why I suggest slicing the whole tofu block crosswise into thick rectangles, then cooking those rectangles together in a skillet, flipping them only once.

After the cooked tofu cools off slightly, slice each rectangle into whatever size pieces you want. Voila – the same result, but with much less effort.

The same method works for baking the tofu (see below). You can either cook the large tofu rectangles and slice them afterwards, or use this basic tofu baking method.

The only exception I make is for cooking tofu in the air fryer. In this case, I prefer to split the tofu block into bite-sized pieces before cooking – see notes below.

How to Cook the Tofu (With or Without Oil)

➡️ To fry tofu for this recipe (with oil), I preheat a large heavy-bottomed or cast iron skillet over medium heat with 1 tsp of high-heat oil like avocado oil (or spray with cooking spray).

I arrange tofu rectangles in a single layer, and cook them 3-4 minutes until the bottom turns golden brown. Then I flip them and cook another 3-4 minutes.

Just before adding the tofu into my stir-fry, I cut them into bite-sized pieces.

➡️ To bake the tofu (oil-free method), I preheat the oven to 425°F (220°C). Once hot, I arrange tofu rectangles on a parchment-lined baking sheet.

Tofu needs to be baked 12-15 minutes until the top surface starts turning golden, then flipped and cooked 5-7 minutes more.

Once the tofu has been cooked, I let it cool slightly, then slice each rectangle into bite-sized pieces, and add them into my stir-fry.

➡️ To make tofu in the air fryer (with oil): I show my favorite way to cook tofu in the air fryer in this video on my YouTube channel.

In short, I tear up a block of extra firm tofu into bite-sized pieces (you can also cut it into cubes with a knife).

Then I toss the tofu pieces in a splash of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of avocado oil.

Next, I arrange them in the basket of my Typhur air fryer (it has a large 12 x 12 inch basket, plus it can be heated to 450°F. See my review video over here).

After that, I cook the tofu on Air Fryer setting for 10 minutes at 425°F. Once done, it’s ready to be added to the stir-fry.

More Tofu Dishes From the Blog

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Yield: 4 servings

Easy Szechuan Tofu Stir-Fry with Peppers

Print

This easy Szechuan tofu stir-fry with peppers and onions is a delicious, spicy Chinese-style dish that tastes better than takeout. The flavorful stir-fry sauce can be made with or without Szechuan peppercorns. Tofu can be pan-fried, baked, or cooked in the air fryer. Serve with brown rice and additional Asian-style hot sauce if desired.

Time to Drain Tofu 20 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

• 1 block (16 oz) firm or extra firm tofu, drained and pressed
• 1 red bell pepper, cubed into 1/2-inch pieces*
• 1/2 green bell pepper, cubed into 1/2-inch pieces*
• 1 medium onion, cubed into 1/2-inch pieces*
• 3 garlic cloves, minced
• Avocado or grapeseed oil OR cooking spray, as needed for frying
• 2-3 scallions, chopped diagonally, to serve

For the Szechuan sauce:

• 5 Tbsp **low-sodium soy sauce
• 1 Tbsp cornstarch
• 1-2 tsp chili garlic sauce
• 1 Tbsp rice vinegar
• 1 Tbsp brown or coconut sugar
• 1 tsp toasted sesame oil (optional)
• 1/2 tsp black pepper (freshly ground if available)
• 1 tsp ground ginger
• 1/4 - 1/3 cup water (room temperature)
• 1 Tbsp Szechuan peppercorns (optional, see note***)

Instructions

To Make the Crispy Tofu:

1. Slice a drained and pressed block of tofu crosswise into 8-10 rectangles of about 1/2" thickness. (Atofu press like this one is very helpful for pressing tofu).
2. FOR FRIED TOFU (with oil): Preheat a large heavy-bottomed skillet (I use the larger one from this set) over medium high heat. Add 1 tsp of oil (or spray with cooking spray). Arrange tofu rectangles in a single layer (see picture below). Cook 3-4 minutes until the bottom turns golden brown. Flip and cook another 3-4 minutes. Let cool slightly, then slice each rectangle into bite-sized pieces.
3. FOR BAKED TOFU (oil-free): Preheat the oven to 425°F (220°C). Arrange tofu rectangles on a parchment-lined baking sheet. Bake 12-15 minutes until the top surface starts turning golden, then flip and cook 5-7 minutes more. Cool slightly, then slice each rectangle into bite-sized pieces.
4. FOR AIR FRYER TOFU: Cut up the tofu block into bite-sized pieces (you can also break it up with your hands - best if using extra firm tofu). Toss the tofu pieces in 1 Tbsp soy sauce, 1 Tbsp of cornstarch, and 1 teaspoon of avocado oil. Arrange the pieces in a single layer in the basket of your air fryer, then cook for 10 minutes at 425°F. (I use Typhur air fryer that can be heated up to 450°F.)

To Make the Vegetables:

1. While the tofu is cooking, chop peppers and onions into 1/2-inch cubes. (This is also a good time to make Szechuan sauce - see below.)
2. Once the tofu is done frying (or while it's baking in the oven), preheat the same skillet on medium-high. Add 1 tsp oil (or spray with cooking spray). Add cubed peppers and onions, toss well, and cook quickly to get some of the pieces slightly charred around the edges, about 2-3 minutes. The vegetables don't need to get cooked through - it's best if they retain some crunch. Take the vegetables out and set aside. They'll look something like this:

To Make the Szechuan Sauce:

1. In a small bowl or a measuring cup, whisk cornstarch and soy sauce until the cornstarch is dissolved. Add the rest of the ingredients, chili garlic sauce through water, and whisk to combine. Set aside.

To Finish:

1. If using Szechuan peppercorns: toast them lightly in a dry skillet, stirring frequently until they get crispy, about 1 minute. Use a mortar and pestle to grind them into a coarse powder. Set aside.
2. Reheat the same skillet you cooked tofu and peppers in (or just peppers if you baked the tofu) over medium heat. Add 1 tsp of oil or spray with cooking spray. Add minced garlic and sauté 30 seconds until golden. Pour in the Szechuan sauce (be careful as it may start splattering) and the ground Szechuan peppercorns (if using).
3. Reduce the heat to medium, and cook, stirring often, until the sauce thickens, about 1-2 minutes. Once the sauce has reduced by half, add tofu, peppers, and onions. Toss well, and cook another 2-3 minutes, or until most of the liquid evaporates, and each piece of tofu and vegetables is covered with sticky golden-brown glaze.
4. Serve topped with chopped scallions with a side of steamed rice. Enjoy!
   

Notes

*Other vegetables that work well in this stir-fry: shiitake mushrooms, wood ear mushrooms, canned straw mushrooms, Bok Choy, water chestnuts, spring onions, etc.

**Use tamari instead of soy sauce to make this recipe gluten free.

***Find Szechuan peppercorns in your local Asian grocery store or on Amazon. They will give this dish a more authentic flavor, and make your mouth feel slightly tingly. If you don't have these peppercorns, feel free to omit them - this is how I originally wrote this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!

• 
  Yarkor Bamboo Tofu Press, Built in Tofu Strainer and Drip Tray
• 
  Anolon 2-Piece Hard Anodized Skillet Set, 10" & 12"
• 
  Huy Fong Chili Garlic Sauce, 18 Oz Jars

Nutrition Information:

Yield:

4

Serving Size:

1/4 of the recipe
Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 9mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 13g

Please note that the provided nutritional information data is approximate.

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Alina Zavatsky - Vegan Runner Eats

Alina Zavatsky is a vegan of 12+ years, a passionate blogger, YouTuber, and a mom. She helps new vegans and their families navigate a vegan diet and lifestyle in a sustainable and enjoyable way. Check out her new vegan meal planning app, Veg Easy, designed to make meal planning a breeze for everyone.

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