Fiery Sichuan Cabbage with Golden Tofu

If you’re searching for a weeknight meal that explodes with flavor but comes together in under 15 minutes, you have officially found your new favorite recipe. This stir-fry is a masterclass in simplicity and taste, transforming humble cabbage and tofu into a dish that is deeply satisfying and wonderfully aromatic. The magic lies in its “Ma La” flavor profile, a signature of Sichuan cooking that combines the fiery heat of dried chilies with the unique, tingly numbness of Sichuan peppercorns. It’s a simple stir-fry, making it incredibly easy for cooks of all levels, yet the taste is complex and exciting. This dish is proof that you don’t need a long list of ingredients or complicated techniques to create something truly spectacular.

Here’s everything you’ll need to get started. I’ve suggested some quantities, but feel free to adjust them to your personal taste, especially the spicy elements. One of the best things about home cooking is making it your own!

For the Dish:

• Tofu: 1 block (about 14 oz or 400g) firm or extra-firm tofu, pressed and patted dry
• Cabbage: ½ a medium head of green cabbage (about 4-5 cups), torn or roughly chopped
• Dried Red Chilies: 5-10, depending on your spice preference
• Sichuan Peppercorns: 1 teaspoon
• Fresh Ginger: 3-4 thin slices
• Scallions: 2 stalks, cut into 1-inch sections
• High-Heat Cooking Oil: 2-3 tablespoons (such as canola, grapeseed, or avocado oil)
• Salt: ½ teaspoon, or to taste
• MSG (Monosodium Glutamate): ¼ teaspoon (optional)

Ingredient Notes & Substitutions:

• Tofu: Using firm or extra-firm is key. It holds its shape beautifully when fried. Avoid silken or soft tofu for this recipe.
• Sichuan Peppercorns: These are the star ingredient and provide a unique, citrusy aroma and a pleasant tingling sensation on the tongue. You can find them at most Asian grocery stores or online. If you absolutely can’t find them, you can substitute with a mix of freshly ground black pepper and a tiny pinch of ground coriander, but you will miss out on the signature tingle.
• MSG: This adds a savory depth, or “umami.” If you prefer to skip it, a small pinch of sugar or a splash of light soy sauce can also enhance the flavors.

Ready to cook? This moves fast, so have all your ingredients prepped and ready to go before you even turn on the stove. This is the secret to a successful stir-fry!

1. Start with the tofu. Cut your pressed and dried block of tofu into bite-sized cubes or rectangles. Heat about half of the oil in a wok or a large skillet over medium-high heat. Carefully add the tofu in a single layer and pan-fry, turning occasionally, until it’s beautifully golden brown and slightly crisp on all sides. This should take about 5-7 minutes. Once done, remove it from the skillet and set it aside.

2. Add the remaining oil to the same skillet. Turn the heat down to medium and toss in the ginger slices, dried red chilies, and Sichuan peppercorns. Stir-fry them for about 30 seconds until they become incredibly fragrant. This step, known as “blooming,” releases their essential oils and builds the primary flavor base. Be careful not to let them burn!

3. Now, turn the heat back up to high and add all of your hand-torn cabbage to the skillet. Tearing the cabbage instead of cutting it creates wonderful rustic edges that grab onto the flavor.

4. Stir-fry the cabbage, tossing it constantly, for about two minutes. You want it to become tender-crisp—wilted but still with a bit of a bite. Sprinkle in the salt and the optional MSG (or your chosen substitute) and give it another good toss to distribute the seasonings evenly.

5. It’s time for the reunion! Add the golden-fried tofu back into the skillet with the cabbage. Gently toss everything together for another minute to allow the tofu to soak up all those amazing, spicy, and tingly flavors from the pan. And just like that, you’re done!

This dish truly is a new and exciting way to enjoy cabbage. When you take your first bite, you’ll be greeted by the comforting texture of the warm, pillowy tofu, followed by the sweet, tender crunch of the cabbage. Then, the flavor wave hits: a gentle, building heat from the chilies is perfectly balanced by the floral, tingly notes of the Sichuan peppercorns. It’s a delightful sensory experience that is both simple and profound. Serve it immediately with a bowl of hot steamed rice for a complete and incredibly satisfying meal. I absolutely love how such a quick and easy recipe can deliver such a powerfully delicious punch. I hope you give it a try—I’d love to hear how it turns out for you in the comments!