Stir-Fried Tofu with Chili Sauce
Stir-Fried Tofu with Chili Sauce is a classic Sichuan dish featuring crispy, golden cubes of tofu tossed in a bold, savory, and spicy sauce. The key ingredients are firm tofu, fermented chili bean paste (doubanjiang), garlic, ginger, and often a sprinkle of Sichuan peppercorns for a signature numbing heat. It's a staple of Chinese home cooking and restaurant menus, celebrated for its vibrant flavor and texture.
🍽️ Nutrition at a glance
This dish is a good source of plant-based protein from the tofu, while the chili sauce and cooking oil contribute moderate fat and very few carbohydrates. A typical serving provides around 250-350 calories, along with beneficial minerals like calcium and iron from the tofu.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 14 g |
| Carbs | 12 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Calcium | 250 mg |
| Iron | 3.5 mg |
| Magnesium | 60 mg |
| Phosphorus | 150 mg |
| Potassium | 350 mg |
| Vitamin B6 | 0.2 mg |
| Manganese | 1.2 mg |
| Selenium | 10 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a perfect example of Sichuan cuisine's 'málà' (numbing and spicy) flavor profile, which is designed to stimulate the appetite. Nutritionally, it's a unique way to enjoy a high-protein, low-carb meal that's both deeply satisfying and packed with flavor.
