SichuanEasy 15 min serves 2 Vegetarian-ok

Pickled Vegetable and Tofu Stir-Fry

Name: Pickled Vegetable and Tofu Stir-Fry
Total time: 15 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: firm tofu, cubed; Sichuan pickled vegetables; dried red chilies, whole; garlic cloves, sliced; neutral oil

泡菜炒豆腐 · pào cài chǎo dòu fu

家庭快手版 · Home version: Tangy pickled vegetables with crispy tofu — a Sichuan peasant dish that's endlessly addictive.

This dish uses Sichuan pickled vegetables (泡菜) which add a bright tangy acidity that cuts through the richness of fried tofu.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

firm tofu, cubed老豆腐，切块🛒 local300 g
Sichuan pickled vegetables四川泡菜🏮 asian150 g
dried red chilies, whole干红辣椒🏮 asian5 whole
garlic cloves, sliced大蒜，切片🛒 local3 cloves
neutral oil食用油🛒 local3 tbsp

Sichuan pickled vegetables: Chopped coarsely

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Instructions

1Cut tofu into 2cm cubes. Pat dry. Heat oil in a wok over medium-high heat.
豆腐要干
2Fry tofu for 3-4 minutes until golden on all sides. Remove and drain.
四面金黄
🔍 Look for Medium-high 3-4 分钟 · 3-4 minutes
Visual: 豆腐金黄酥脆Tofu is golden and crisp
You know it's right when: 四面形成脆壳Crust forms on all sides
3Add dried chilies and garlic. Stir-fry for 15 seconds until fragrant.
快炒不焦
4Add pickled vegetables and fried tofu. Toss for 1 minute. Season with a pinch of sugar.
泡菜本身咸，不用加盐
5Serve immediately while tofu is still crispy.
趁脆

Tips

· Don't skip patting tofu dry — moisture prevents crisping.
· Sichuan pickled vegetables are essential; regular kimchi won't work.
· The dish should be dry, not soupy.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library