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Szechuan Tofu

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Ingredients

Warning0 allergens identified

Szechuan Tofu

¼ cup soy sauce or tamari

3 tablespoons brown sugar

2 teaspoons sambal oelek

2 cloves garlicminced

2 teaspoons gingergrated

2 teaspoons cornstarch

1 tsp toasted sesame oil

½ tsp Chinese five spice

16 ounces extra-firm tofu

2 tablespoons peanut oil

1 red bell pepper chopped

2 scallionschopped

1 tsp Szechuan peppercorns

Instructions

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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

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Tips & Tricks (5)

Press Your Tofu Thoroughly 🧊
Wrap extra-firm tofu in a clean kitchen towel and press for 15-20 minutes under a heavy weight to remove excess moisture, ensuring crispy edges and better sauce absorption.
Bloom Your Spices in Oil 🌶️
Toast the Szechuan peppercorns, Chinese five spice, and garlic in hot peanut oil for 30-45 seconds before adding other sauce ingredients to unlock their aromatic oils and deepen the flavor profile.
Cornstarch Coating Technique ✨
Toss pressed tofu cubes in cornstarch just before cooking (not earlier) to maintain a crispy exterior—coating too far in advance allows moisture to reactivate the starch.
Balance the Five Flavors Strategically 🎯
Taste and adjust the sauce by increasing sambal oelek for heat, soy sauce for salt, brown sugar for sweetness, and fresh ginger for a sour note—building layers rather than mixing all at once.
Finish with Sesame Oil Last 💧
Drizzle toasted sesame oil only at the very end after plating to preserve its delicate nutty aroma, which would diminish if heated with the tofu in the pan.