Skip to main content

Szechuan Tofu Stir Fry

With Mazola® Canola Oil

Serving Size Icon


4 Servings

Total Time Icon


30 Minutes

Skill Level Icon




  • 8–12 ounces tofu, patted dry and cube
  • 3 Tablespoons Mazola® Canola Oil
  • Salt and pepper
  • 1/2 cup thinly sliced onion
  • 4 ounces sliced mushrooms
  • 2 cups shredded cabbage
  • 1 cup matchstick carrots
  • 1/2 red bell pepper, thinly sliced
  • 1 cup snow peas
  • 1/4 cup Szechuan sauce

To serve: prepared rice, scallions, sesame seeds, chili flakes


  1. Heat 2 Tablespoons Mazola® Canola Oil in a skillet over medium-high heat.
  2. Season the oil with salt and pepper.
  3. Add tofu and sear on at least two sides until crispy and golden. Set aside.
  4. In the same pan, add 1 Tablespoon Mazola® Canola Oil, sauté onions and mushrooms over medium-high heat, stirring constantly until tender (about 3 minutes).
  5. Add the remaining vegetables.
  6. Lower the heat to medium and sauté, tossing and stirring for 3-5 minutes until just tender.
  7. Pour in the Szechuan sauce. Cook for 2 more minutes.
  8. Toss in the crispy tofu to heat up.
  9. Serve over rice and top with sesame seeds, scallions, and chili flakes for additional heat.