Szechuan Tofu

Szechuan tofu is bold and spicy with crispy tofu tossed in a tingly homemade sauce. It's aromatic and full of flavor. Made in 1 pan, ready in 30 minutes, enjoy with stir fried veggies and rice for an easy vegan dinner. This Szechuan tofu is inspired by one of Southwest China's most popular dishes, Szechuan chicken. Similar to the traditional recipe, my vegan version includes Szechuan peppercorn, sambal oelek, and Chinese five spice. It's famous for being salty, sweet, sour, hot, and bitter.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 235 kcal per serving

Ingredients

¼ cup - soy sauce or tamari
3 tablespoons - brown sugar
2 teaspoons - sambal oelek
2 cloves - garlic
2 teaspoons - ginger
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 - scallions
1 tsp - Szechuan peppercorns

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