Szechuan Tofu Recipe

This 1 pan szechuan tofu is bold and spicy with crispy tofu tossed in a tingly homemade sauce. It’s aromatic, flavorful, and ready in 30 minutes. Perfect for an easy vegan meal.

Course Main Course

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 200kcal

Author Jenna Urben

Equipment

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.

Nutrition