Szechuan tofu is bold and spicy with crispy tofu tossed in a tingly homemade sauce. It's aromatic and full of flavor. Made in 1 pan, ready in 30 minutes, enjoy with stir fried veggies and rice for an easy vegan dinner.
This Szechuan tofu is inspired by one of Southwest China's most popular dishes, Szechuan chicken. Similar to the traditional recipe, my vegan version includes Szechuan peppercorn, sambal oelek, and Chinese five spice. It's famous for being salty, sweet, sour, hot, and bitter.
If you've tried my General Tso's Tofu, Teriyaki Tofu, or Tofu and Broccoli, you know I love remaking my favorite meals from Chinese restaurants. It's a fun challenge, introduces me to new ingredients and cooking methods, and leaves me inspired for more.
Why you'll love this recipe
- Skip the takeout and make this meatless meal in 30 minutes. It's easy to customize with your favorite veggies and preferred spice level.
- It's a unique dish with a complex flavor profile including the numbing sensation from the peppercorns.
- This dish is vegan and can easily be made gluten free, so everybody can dig in!
Ingredient notes
This vegan szechuan tofu recipe comes together with a handful of ingredients, see below for my recommendations and suggested substitutions.
- Tofu: Use firm or extra-firm tofu and be sure to press the tofu to remove excess water. (I use this tofu press!)
- Bell pepper: Chopped red bell pepper adds a slight sweetness that pairs nicely with the heat. Yellow or orange work too, but red gives the best flavor and color. Feel free to add your favorite veggies! Popular choices include broccoli, mushroom, green beans, snow peas, carrots, baby corn, and bok choy.
- Scallions: Also known as green onions. We'll cook the white part down for flavor and use the green part for a fresh pop at the end.
- Szechuan peppercorns: This special ingredient is really the star of the show! Szechuan peppercorns (or Sichuan peppercorns) are not actually "pepper" but the dried husks of prickly ash berries. We're using the red variety, with a warm citrusy kick. They have a bitter and tangy taste with floral notes. Grind them with a mortar and pestle for the freshest flavor. Black peppercorn is the best substitute in a pinch, but will give your stir fry a different flavor the taste will not be authentic.
- Peanut oil: Any high-heat oil will work, I just love the nuttiness from peanut oil.
- Szechuan sauce: You can buy store-bought Szechuan sauce, but making it from scratch takes hardly any time. Just whisk together soy sauce (or tamari), brown sugar, sambal oelek (a spicy red chili paste that can be substituted with Sriracha if needed), toasted sesame oil, garlic, ginger, cornstarch, and Chinese five spice (a blend of cinnamon, fennel seed, cloves, star anise, and white pepper).
- Cooked rice: Serve Szechuan tofu stir fry over fluffy rice or tender noodles.
Suggested tools
A few key tools make cooking Szechuan tofu easier and more flavorful. A tofu press removes excess moisture so the tofu crisps properly, while a mortar and pestle lets you freshly grind Szechuan peppercorns for their signature tingle. A ceramic skillet offers a naturally nonstick surface that helps the tofu brown evenly, and a rice cooker delivers perfectly fluffy rice to balance the bold, spicy flavors with ease.
Tofu Press
Aroma Housewares Rice Cooker
Our Place Always Pan - Mini 8.5-Inch
Mortar and PestleHow to make spicy szechuan tofu
This is a quick overview, find the measurements and detailed directions in the recipe card below.
- Whisk the sauce ingredients together in a small bowl then set aside.
- Heat peanut oil over medium heat then toss in tofu cubes. Let tofu cook on each side until crispy, flipping a few times until nice and browned. This takes about 10 minutes.
- Remove crispy tofu from pan and set aside. Coat the pan in a little more oil then add in bell pepper. Stir fry for about 1 minute then add the white parts of the scallions.
- Stir in Szechuan peppercorn and cook until pepper is slightly softened. I prefer mine crisp-tender, typically 2-3 minutes.
- Transfer the tofu back into the pan and coat everything with the prepared Szechuan sauce. Continue stir-frying until the sauce thickens, about 1-2 minutes.
- Remove from heat, top with toasted sesame seeds and sliced green onion. Serve with rice, noodles, or rice paper dumplings!
Cooking tips
I've tested tofu in szechuan sauce several times in my kitchen so you can recreate it with ease in yours. Follow these tips for the best results:
- Take the extra time to press the tofu, this will really help with the texture and overall flavor of the dish.
- Meal prep ahead of time by baking tofu at 400F for 30 minutes or cooking it in the air fryer for 15 minutes.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a sauté pan, as a microwave can make crispy tofu go soggy.
Szechuan Tofu Recipe
Ingredients
For the Szechuan Sauce
- ¼ cup soy sauce or tamari
- 3 tablespoon brown sugar
- 2 teaspoon sambal oelek
- 2 garlic cloves minced
- 2 teaspoon grated ginger
- 2 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- ½ teaspoon Chinese five spice
For the Stir-Fry
- 16 ounces extra-firm tofu
- 2 tablespoon peanut oil
- 1 red bell pepper chopped
- 2 scallions chopped
- 1 teaspoon Szechuan peppercorns
Instructions
- Drain the tofu and press for at least 15 minutes. While it presses, mix all of the Szechuan sauce ingredients in a small bowl and set aside. Once pressed, cut the tofu into bite-sized cubes.
- Heat 1 tablespoon of peanut oil in a nonstick skillet over medium heat. Add the tofu in a single layer and cook until golden brown and crispy on all sides, about 10 minutes. Transfer to a plate and set aside.
- Add another tablespoon of oil to the skillet and sauté the chopped bell pepper for 1-2 minutes. Stir in the white parts of the scallions and cook for about 1 more minute.
- Grind the peppercorns with a mortar and pestle, then add to the skillet and stir to combine. Return the tofu to the skillet and pour the Szechuan sauce over everything.
- Stir-fry until the sauce thickens, 1-2 minutes. Remove from heat, sprinkle with sesame seeds and the green parts of the scallions, and serve with rice or noodles.
Donna says
This is the first time I’ve cooked a recipe with tofu and it is delicious! I will be making it again soon.
Jenna Urben says
I'm so happy to hear that, Donna!