Szechuan Tofu
This Szechuan Tofu is packed with bold flavors and a delightful kick from the spices. I love how the crispy tofu pairs perfectly with the spicy, tangy sauce!
I’ll never forget the first time I tried Szechuan cuisine; it was like an explosion of flavor in my mouth!
I love how this recipe combines crispy tofu with a spicy, savory sauce that really makes the dish sing.
Plus, it’s super easy to whip up and perfect for a quick weeknight dinner or a meal prep staple.
Trust me, once you try it, you’ll be hooked!
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
I often use extra-firm tofu because it holds its shape really well when frying. If you can’t find Szechuan peppercorns, you can substitute with regular black pepper, but it won’t have the same unique flavor. Feel free to adjust the chili paste according to your heat preference – I love a good kick!
Tips & Notes
- •Make sure your oil is hot enough before adding the tofu – this helps it get that crispy texture we all love.
- •I like to serve this with a side of steamed broccoli or snap peas for an extra veggie boost!
Recipe Variations
- •Sometimes I’ll add in some chopped cashews or peanuts for an added crunch and protein punch.
- •If I'm feeling adventurous, I might toss in some bok choy or mushrooms to change up the veggies.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat it in a pan to maintain that crispy texture!
Frequently Asked Questions
Can I use another type of protein instead of tofu?
Absolutely! Tempeh works beautifully here too. Just cut it into similar-sized cubes and follow the same steps.
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This Szechuan Tofu is packed with bold flavors and a delightful kick from the spices. I love how the crispy tofu pairs perfectly with the spicy, tangy sauce!
Ingredients
Instructions
- 1
Start by pressing your tofu to remove excess moisture. Wrap it in a clean kitchen towel and place something heavy on top for about 15 minutes.
- 2
Once pressed, cut the tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch until they're evenly coated.
- 3
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the tofu cubes in a single layer and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and set aside.
- 4
In the same skillet, add the Szechuan peppercorns, minced garlic, and ginger. Sauté for about 1 minute until fragrant.
- 5
Add the sliced red bell pepper and cook for another 2-3 minutes until slightly tender.
- 6
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and chili paste. Pour this sauce over the vegetables and stir to combine.
- 7
Gently fold in the crispy tofu. Cook for another 2-3 minutes until everything is heated through and well coated in the sauce.
- 8
Drizzle with sesame oil and garnish with chopped green onions before serving.
- 9
Serve over cooked rice and enjoy your spicy, flavorful creation!
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