Spicy Szechuan Fried Rice with Tofu

Crispy tofu cubes ignite with fiery Szechuan peppercorns, chili oil, and day-old rice in this plant-powered fried rice. Garlic, ginger, and fermented black bean punch deliver numbing heat and bold umami—healthy Szechuan thrill in 20 minutes.

Why You’ll Love This Recipe

This spicy Szechuan fried rice with tofu is your healthy heat fix—golden-crisp tofu soaks up tingling Szechuan pepper and chili oil while day-old rice achieves perfect wok-charred separation with minimal oil. Fermented black beans and doubanjiang create explosive depth without meat, making it naturally vegan and protein-packed. The numbing-spicy (mala) sensation keeps you coming back, while colorful veggies sneak in fiber and vitamins. It’s faster than takeout, endlessly customizable, and reheats beautifully for next-day lunch goals. Kids can dial down the heat, adults crave the authentic Szechuan buzz—one wok, plant-based power, zero compromise.

Recipe Tips and Tricks

• Press Tofu Dry → Removes water for crisp edges.
• Cold Rice Only → Day-old prevents sticky texture.
• High Heat Wok → Smoking hot for authentic char.
• Peppercorn Bloom → Toast lightly to awaken oils.
• Chili Oil Layers → Use solids + oil for depth.
• Egg-Free Option → Skip eggs or use JUST egg.
• Toss Motion → Lift-flip, don’t mash rice.
• Final Green Onion → Off-heat for fresh bite.

Yield: 4 Servings

Spicy Szechuan Fried Rice with Tofu

Print

Crispy tofu meets numbing-spicy Szechuan fried rice—healthy plant-based dinner in 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ½ tsp sesame oil
• 1 cup diced mixed veggies (bell pepper, celery)
• 1 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp fresh ginger, minced
• 1 tbsp neutral oil
• 1 tsp ground Szechuan peppercorns
• 1½ tbsp low-sodium soy sauce
• 14 oz firm tofu, pressed and cubed
• 2 tbsp chili oil (with solids)
• 3 cloves garlic, minced
• 4 cups day-old jasmine rice, cold
• 4 scallions, sliced (whites/greens separated)
• Optional: 1 tsp black vinegar

Instructions

1. Press Tofu → Wrap in towel, weigh down 10 min; cube into ½-inch pieces—pat ultra-dry.
2. Prep Station → Chill rice, mince garlic/ginger, slice veggies, measure sauces—line up beside screaming-hot wok.
3. Bloom Spice → Dry-toast Szechuan peppercorns 30 seconds until fragrant; grind coarsely.
4. Crisp Tofu → Heat wok blazing-high; add ½ tbsp oil, then tofu—sear 2 minutes undisturbed until golden, flip.
5. Aroma Base → Push tofu aside; add remaining oil, garlic, ginger, scallion whites—stir-fry 15 seconds.
6. Chili Punch → Spoon doubanjiang and chili oil solids; let sizzle 20 seconds for depth.
7. Veggie Crunch → Toss in bell pepper and celery; 30 seconds until bright and crisp-tender.
8. Rice Revival → Crumble cold rice over top; sprinkle ground peppercorns—toss vigorously to coat.
9. Sauce Fusion → Drizzle soy and chili oil liquid around edges; add optional black vinegar—toss until glossy.
10. Fresh Finish → Remove from heat; drizzle sesame oil, scatter greens—final toss and serve piping hot.

Notes

• Press tofu thoroughly—crisp exterior is key.
• Day-old rice is non-negotiable for texture.
• Adjust doubanjiang and peppercorns to heat tolerance.
• Chili oil solids carry flavor—don’t skip.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 535Total Fat 18gSaturated Fat 2gUnsaturated Fat 15gSodium 316mgCarbohydrates 80gFiber 5gSugar 3gProtein 19g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Firm Tofu → 14 oz pressed; cubed for crisp.
• Day-Old Rice → 4 cups jasmine; cold and dry.
• Szechuan Peppercorns → 1 tsp ground; numbing magic.
• Chili Oil → 2 tbsp (with solids); fiery base.
• Doubanjiang → 1 tbsp; fermented chili bean paste.
• Garlic → 3 cloves minced; punchy backbone.
• Ginger → 1 tbsp minced; bright warmth.
• Scallions → 4; whites cook, greens garnish.
• Low-Sodium Soy → 1½ tbsp; controls salt.
• Mixed Veggies → 1 cup (bell pepper, celery).
• Sesame Oil → ½ tsp finish; nutty aroma.
• Neutral Oil → 1 tbsp total; minimal fat.

Variations and Substitutions

• Protein Swap → Tempeh, seitan, mushrooms, or egg.
• Mild Version → Reduce peppercorns and doubanjiang.
• Gluten-Free → Tamari + GF doubanjiang.
• Extra Veggies → Bok choy, snow peas, carrots.
• Brown Rice → Fiber boost; slight longer reheat.
• Low-Carb → Cauliflower rice; 2 min less cook.
• Dan Dan Style → Top with chili crisp and peanuts.
• Meal Prep → Portion with tofu separate.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Portion in bags up to 2 months.
• Reheating → Wok with splash water or microwave damp towel.

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