Szechuan
This Szechuan dish is my go-to whenever I crave something with a bit of a kick and loads of flavor—it’s like a warm hug with a spicy twist!
I remember the first time I tried making a Szechuan dish at home; it was after a trip to a local farmer's market where I found the freshest veggies.
The secret I discovered is in pressing the tofu really well—it makes all the difference in getting that lovely crispy texture.
This recipe means a lot to me because it's a simple celebration of vibrant ingredients and bold flavors, and it never fails to remind me of how transformative a good meal can be.
Plus, it's a fun way to spice up a usual weeknight dinner!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of tofu, I've found that tempeh works just as well and adds a nutty flavor. And for an extra spicy kick, a sprinkle of dried red chili flakes does wonders. Don't stress if you can't find Szechuan peppercorns—I've used regular black peppercorns in a pinch, and it still turns out fabulous.
Tips & Notes
- •Press your tofu between two plates with something heavy on top for at least 20 minutes to get that perfect texture.
- •I like to chop all my veggies and have the sauce ready before I start cooking—it makes everything flow so smoothly.
- •Keep some toasted sesame seeds on hand to sprinkle on top; they add a delightful crunch and nuttiness.
Recipe Variations
- •Sometimes I toss in some sliced mushrooms or bok choy if I'm craving extra veggies.
- •If you’re not in the mood for tofu, chickpeas are a great swap—they soak up the sauce beautifully!
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! Simply use tamari instead of soy sauce to keep it gluten-free.
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This Szechuan dish is my go-to whenever I crave something with a bit of a kick and loads of flavor—it’s like a warm hug with a spicy twist!
Ingredients
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- 2
Add the cubed tofu to the skillet and sauté for 5-7 minutes until golden brown on all sides. Remove the tofu from the skillet and set aside.
- 3
In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic, ginger, and Szechuan peppercorns (if using). Sauté for about 1 minute until fragrant.
- 4
Add the sliced bell peppers, carrot, and broccoli florets. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 5
While the vegetables are cooking, prepare the sauce by mixing soy sauce, chili paste, rice vinegar, cornstarch, and water in a bowl.
- 6
Pour the sauce over the vegetables in the skillet. Stir to combine and let it simmer for about 3-5 minutes until the sauce thickens.
- 7
Return the cooked tofu to the skillet and toss gently to coat with the sauce.
- 8
Add the chopped green parts of the green onions and mix well.
- 9
Serve hot over cooked rice or quinoa.
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