Spicy Szechuan Tofu
This Spicy Szechuan Tofu recipe brings authentic Chinese flavors 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.
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.