Szechuan Tofu

Szechuan Tofu is a bold and fiery stir-fry dish featuring crispy fried tofu, vibrant vegetables, and a signature spicy, savory sauce. This classic Chinese-inspired recipe brings together the numbing heat of Szechuan peppercorns and the deep flavor of chili oil, making it a must-try for lovers of heat and umami. It’s a plant-based dish that delivers maximum flavor with minimal fuss, ready in just 20 minutes.

Why You’ll Love This Recipe

• Full of bold flavors: Szechuan peppercorns, chilies, garlic, and soy create an intensely flavorful sauce.

• Crispy tofu: Lightly fried tofu cubes hold up beautifully in the stir-fry and soak up the sauce.

• Quick cooking: From prep to plate in about 20 minutes.

• Customizable spice level: Use more or less chili depending on your heat preference.

• Plant-based and protein-rich: Perfect for vegans and vegetarians looking for a satisfying main course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tofu & Vegetables
400g (14 oz) firm or extra-firm tofu, cubed
½ onion, diced
1 green chili pepper or green bell pepper, diced
1 red chili pepper or red bell pepper, diced
1 carrot, cubed
1 tbsp garlic, finely chopped
½ tbsp ginger, finely chopped
5–6 dried long red chilies (Sichuan or mild/hot variety)
1 tsp Szechuan peppercorns, roasted and coarsely crushed
Vegetable or neutral oil for frying

Tofu Coating
1 tbsp soy sauce (light or all-purpose)
8–10 tbsp cornstarch (about ½ cup)

Szechuan Sauce
2 tbsp light soy sauce
½ tsp dark soy sauce
1 tbsp sugar
1 tbsp Chinese black rice vinegar or regular rice vinegar
1 tsp sesame oil
1 tsp cornstarch
2 tbsp water

Directions

Prepare the Tofu

1. Wrap tofu in a clean towel or paper towel and press gently to remove excess moisture.

2. Cut tofu into 1-inch cubes and place in a bowl.

3. Add 1 tablespoon soy sauce to season the tofu. Gently mix and let sit for 10 minutes.

4. Add cornstarch to the marinated tofu and toss to coat each cube. Shake off any excess starch before frying.

5. In a pan over medium-high heat, shallow-fry the tofu cubes in oil until golden and crispy on all sides. Remove and place on paper towels to drain.

Stir Fry the Dish

1. In a small bowl, mix all the sauce ingredients and set aside.

2. In the same wok or pan, leave 2–3 tablespoons of oil. Heat over medium-high heat.

3. Add the carrots and stir-fry for a few seconds.

4. Add onions and dried chilies, tossing well. Then add ginger, garlic, Szechuan peppercorns, and fresh chili peppers.

5. Pour in the prepared sauce and stir well.

6. Add the fried tofu pieces and toss to coat evenly until the sauce thickens and turns glossy.

7. Turn off the heat and stir in fresh chopped green onions or spring onions if desired.

8. Transfer to a serving plate.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Add vegetables: Try adding mushrooms, snap peas, or bok choy for variety.

• Make it saucier: Double the sauce recipe for a more generous coating.

• Lower the spice: Use mild chilies or fewer dried chilies to reduce heat.

• Air-fry tofu: For a lighter version, air-fry tofu instead of pan-frying.

• Add nuts: Toss in roasted peanuts or cashews for crunch.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts.

Note: The tofu may soften slightly after storage but will still taste great.

FAQs

What makes this dish Szechuan-style?

Szechuan-style cooking features bold flavors, especially from garlic, ginger, dried chilies, and the numbing spice of Szechuan peppercorns.

Can I use soft or silken tofu?

No, soft or silken tofu will fall apart during frying. Use firm or extra-firm tofu for best results.

Is this dish very spicy?

It can be! Adjust the dried chilies and Szechuan peppercorns to your heat preference.

Can I skip frying the tofu?

You can bake or air-fry the tofu as a lighter option, but frying gives the best texture.

What’s the difference between light and dark soy sauce?

Light soy sauce adds saltiness and flavor, while dark soy sauce is thicker and adds color and a hint of sweetness.

Can I use regular vinegar instead of black rice vinegar?

Yes, rice vinegar or white vinegar can be used, though black rice vinegar adds depth.

Where can I find Szechuan peppercorns?

You can find them at Asian grocery stores or online. Toast them before crushing for best flavor.

What oil is best for frying tofu?

Use a neutral oil like vegetable, canola, or peanut oil that has a high smoke point.

Can I make this dish gluten-free?

Yes, just use gluten-free soy sauce or tamari in both the marinade and sauce.

What should I serve with Szechuan Tofu?

It pairs well with jasmine rice, fried rice, or noodles to balance the bold flavors.

Conclusion

Szechuan Tofu is a flavorful and fiery stir-fry that brings the heat and umami in equal measure. Crispy tofu, aromatic spices, and a rich sauce come together for a plant-based dish that’s easy to prepare yet full of depth. Serve it with rice or noodles and you’ve got a restaurant-worthy meal in under 30 minutes.