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Sichuan Peppercorn Tofu & Veggie Stir-Fry

Sichuan Peppercorn Tofu & Veggie Stir-Fry

A bold, spicy Sichuan-style tofu stir-fry designed for meal prep
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese Inspired, Sichuan Inspired
Servings 4 Servings
Calories 500 kcal

Ingredients
  

Tofu

  • 2 14 oz blocks of extra-firm tofu drained, pressed, and cut into 1-inch cubes
  • ½ tsp salt
  • 1 tsp avocado or coconut oil

Vegetables (8 cups total, mix & match)

  • 2 cups bell peppers thinly sliced
  • 2 cups frozen mixed mushrooms
  • 2 cups okra chopped (can be used frozen)
  • 2 cups shredded red cabbage or spinach

Aromatics & Seasoning

  • 2 to 3 tsp Sichuan peppercorns toasted and ground
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated

Sauce (reserve half for reheating)

  • 2 tbsp low-sodium tamari or coconut aminos
  • 1 tbsp black vinegar
  • 1 tbsp chili oil adjust to taste
  • 2 tbsp peanut butter for slight creaminess
  • ¼ cup water or broth

For Cooking & Garnish

  • 2 tbsp avocado or coconut oil for stir-frying
  • 6 tbsp peanuts roughly chopped (for garnish)

Instructions
 

Prepare the Sichuan Peppercorns

  • Heat a dry skillet over medium-low heat. Add whole Sichuan peppercorns and toast for 1–2 minutes until fragrant, stirring frequently. Transfer to a mortar and pestle or spice grinder and grind into a coarse powder. Sift out larger husks if desired.

Prepare the Tofu (Keep it Crispy for Meal Prep)

  • Drain and press tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss with ½ tsp salt and 1 tsp avocado oil.
  • To crisp the tofu, choose one of the following methods:
  • - Air fryer: Cook at 375°F for 12–15 minutes, shaking halfway.
  • - Stovetop: Cook in a dry skillet over medium-high heat for 5 minutes per side until golden brown.
  • Set tofu aside and do not mix with vegetables yet.

Make the Sauce

  • In a small bowl, whisk together tamari, black vinegar, chili oil, peanut butter, and water or broth. Reserve half of the sauce for reheating later.

Stir-Fry the Vegetables

  • Heat 1 Tbsp avocado oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and ground Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
  • Add bell peppers, mushrooms, and okra. Stir-fry for 4–5 minutes until crisp-tender. Stir in red cabbage or spinach and cook for 1 minute until just wilted.
  • Pour in half of the sauce, toss well, and remove from heat.

Assemble for Meal Prep

  • Meal Prep Containers (4 Servings)
  • - Store tofu separately in a small section or baggie to keep it crisp.
  • - Store vegetables and sauce in the main container.
  • - Divide extra sauce (¼ cup total) into four small portions for reheating.
  • - Store peanuts separately and add after reheating for crunch.

Notes

Reheating Instructions

Option 1 (Best Method - Stovetop)

  • Heat vegetables in a skillet over medium heat, adding 1 Tbsp extra sauce and 1–2 tsp water. Once hot, add tofu and toss for 1–2 minutes to warm it through.

Option 2 (Quickest - Microwave)

  • Reheat vegetables in a microwave-safe container with a splash of extra sauce for 1 minute. Add tofu on top and microwave 20–30 seconds more to warm it.

Option 3 (Air Fryer for Tofu Only)

  • Re-crisp tofu at 375°F for 3–5 minutes, then add to reheated vegetables.

Nutritional Information (Per Serving)

  • Calories: ~500
  • Protein: ~25g
  • Fat: ~35g
  • Carbs: ~25g

Meal Prep Tips & Variations

  • Add an extra drizzle of chili oil before serving for more heat.
  • Toast the peanuts before adding for extra crunch.
  • Try serving over shredded romaine for a spicy warm salad or using as a filling for lettuce wraps.
Keyword diabetic friendly, healthy fats, low-carb