Description
This Szechuan Tofu is a spicy, savory, and vibrant stir-fry featuring crispy tofu cubes and colorful vegetables tossed in a bold Szechuan-style sauce. Packed with heat and flavor, it’s a quick and satisfying vegan dish perfect with rice or noodles.
Ingredients
-
- Tofu & Vegetables:
- 400g (14 oz) firm or extra firm tofu, cut into 1-inch cubes
- ½ onion, diced
- 1 green chili pepper or bell pepper, chopped
- 1 red chili pepper or bell pepper, chopped
- 1 carrot, cut into 1-cm cubes
- 1 tbsp garlic, finely chopped
- ½ tbsp ginger, finely chopped
- 5–6 dried long red chilies (Sichuan or preferred mild/hot)
- 1 tsp Sichuan peppercorns, roasted and crushed
- Vegetable oil for frying
-
- Tofu Seasoning & Coating:
- 1 tbsp light soy sauce
- 8–10 tbsp (about ½ cup) cornstarch or potato starch
- Sauce:
- 2 tbsp light soy sauce
- ½ tsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp Chinese black rice vinegar or rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Prepare the tofu: Wrap tofu in a clean towel and gently press to remove excess water. Pat dry and cut into 1-inch cubes.
- Place tofu in a bowl, add 1 tbsp soy sauce, and marinate for 10 minutes.
- After marinating, add cornstarch and toss to coat each tofu cube evenly. Shake off excess flour before frying.
- Heat oil in a wok or pan over medium-high heat and shallow fry tofu until golden and crispy on all sides. Remove and drain on paper towels.
- Make the sauce: In a small bowl, whisk together all sauce ingredients and set aside.
- Stir-fry: In the same wok, leave 2–3 tbsp of oil and heat over medium-high. Add carrots and stir briefly.
- Add onions and dried chilies, then toss well. Add garlic, ginger, Sichuan peppercorns, and fresh chili peppers. Stir-fry until fragrant.
- Pour in the sauce mixture and add the fried tofu. Toss everything together until the sauce thickens and glazes the tofu and vegetables.
- Turn off heat, stir in chopped spring onions if desired, and transfer to a serving plate.
- Serve hot with jasmine rice or noodles.
Notes
- For milder heat, reduce the amount of dried chilies and Sichuan peppercorns.
- Ensure tofu is dry before coating to get a crispier result.
- This dish is best enjoyed fresh but leftovers can be refrigerated and reheated in a pan.
Nutrition
- Serving Size: 1 serving
- Calories: 207
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
