Introduction
Get ready to transform your tofu game with this incredible Spicy Szechuan Tofu recipe that brings authentic Chinese flavors right to your kitchen. This dish combines crispy tofu cubes with a rich, spicy sauce that perfectly balances heat, sweetness, and the famous numbing effect of Szechuan peppercorns. I’ve refined this recipe to be accessible for home cooks while maintaining its authentic taste. Whether you’re a tofu enthusiast or just starting to explore plant-based cooking, this recipe delivers restaurant-quality results with simple ingredients you can find at most Asian grocery stores.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, finely chopped
- 2-3 dried red chilies (adjust to taste)
- 1 tablespoon Szechuan peppercorns
- 2 scallions, chopped
- For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ cup vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place a heavy pan on top.
- Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- Heat oil in a large wok or skillet over medium-high heat.
- Fry tofu cubes until golden brown on all sides (about 5-7 minutes). Remove and set aside.
- In the same pan, add Szechuan peppercorns and dried chilies. Toast for 30 seconds until fragrant.
- Add garlic and ginger, stir-frying for 1 minute.
- Mix all sauce ingredients except the cornstarch slurry in a bowl.
- Pour sauce into the pan and bring to a simmer.
- Add cornstarch slurry and stir until sauce thickens.
- Return tofu to the pan and toss to coat with sauce.
- Garnish with chopped scallions and serve hot.
Cook Time and Serving Size
Prep Time: 40 minutes (including tofu pressing)
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 4
Recipe Notes
– For extra-crispy tofu, freeze and thaw it before pressing. This creates a more meat-like texture.
– Can’t find Szechuan peppercorns? While the numbing effect is unique, you can substitute with black peppercorns for a different but still delicious flavor.
– The sauce can be made ahead and stored in the refrigerator for up to 3 days.
– If you prefer less heat, remove the seeds from the dried chilies before using them.
– Serve over steamed rice or noodles to soak up the delicious sauce.
– Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu may lose some crispiness but will still taste great.
Spicy Szechuan Tofu
Ingredients
- 1 block 14 oz firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 inch ginger finely chopped
- 2-3 dried red chilies adjust to taste
- 1 tablespoon Szechuan peppercorns
- 2 scallions chopped
- 3 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ cup vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place a heavy pan on top.
- Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- Heat oil in a large wok or skillet over medium-high heat.
- Fry tofu cubes until golden brown on all sides (about 5-7 minutes). Remove and set aside.
- In the same pan, add Szechuan peppercorns and dried chilies. Toast for 30 seconds until fragrant.
- Add garlic and ginger, stir-frying for 1 minute.
- Mix all sauce ingredients except the cornstarch slurry in a bowl.
- Pour sauce into the pan and bring to a simmer.
- Add cornstarch slurry and stir until sauce thickens.
- Return tofu to the pan and toss to coat with sauce.
- Garnish with chopped scallions and serve hot.
