Spicy Szechuan Tofu (Vegan)

Heavily inspired by the famous Chinese dish, Szechuan chicken, this vegan version will blow your sock off! It is jam-packed with flavors and will leave your taste buds tingling. If you love heat, you must give this dish a try!

Just a heads-up that this Szechuan tofu is on the spicier side and might not be suitable for those who are sensitive to heat. However, I have included some modifications that you can make to reduce the heat level of this dish.

💚Why you will love this recipe

• Savory, bold, and utterly delicious - If you are craving something hot and spicy, this Szechuan tofu is perfect for you! It is jam-packed with Asian flavors and perfectly balanced between sweet, savory, and spicy.
• Healthier than takeout - We will be pan-frying tofu in this recipe instead of deep-frying them. The result? Equally crispy tofu that is lighter and lower in calories!
• A quick and easy meal - This Szechuan tofu is relatively easy to make and is ready in no time! Even if you are not confident in the kitchen or are new to cooking, you will be able to make this dish with no problems.
• Customizable - You can easily adjust the heat by reducing or increasing the amount of Szechuan peppercorn and dried chilies used. Most components in this dish are also swappable; hence you can customize it according to your personal preference.

🧄What you will need

📃Ingredients notes and substitutions

• Tofu - Make sure to use extra-firm tofu that has been drained and pressed to yield the crispiest tofu. You can do so by using a tofu press or by stacking something heavy on top. If you are unsure how to do it, I recommend checking out this post on pressing tofu by Food With Feelings.
• Dried red chilies - You can find them in most well-stocked groceries or Asian markets. You can use any type, but bear in mind that the spice level will differ accordingly.
• Szechuan peppercorn
  • They are not exactly spicy but have a mouth-numbing effect. You can try biting into one to get the gust of its flavor.
  • They are available in most Asian groceries. I usually purchase my Szechuan peppercorns online. 
  • If you are not a fan of its flavors, or cannot find them, simply substitute with some regular black peppercorns or a considerable pinch of ground black pepper.
• Soy sauce - Can be substituted with tamari or shoyu.
• Coconut sugar - You can use any granulated sweetener like cane sugar and brown sugar in place. 

🔪How to make

Here is a quick rundown of the processes involved in making Szechuan tofu. The full, detailed instructions will be in the recipe card at the end of this post.

In a Ziploc bag, place in tofu cubes along with cornstarch and salt. Toss until tofu cubes are well-coated.

Heat some oil in a cast-iron skillet or non-stick pan. Pan-fry tofu on each side until most sides are golden. Set aside.

In the meantime, combine all ingredients needed for the sauce and mix well.

Add more oil back to the pan. Add in onion and saute until translucent. Then, stir in garlic, ginger, dried chilies, and ground peppercorn. Fry until fragrant.

Add in red pepper next and cook until slightly softened.

Lastly, toss in tofu cubes, stir-fry sauce, and green onion. Toss until everything is well incorporated. Serve and enjoy!

✔Helpful tips

• Do not skip coating your tofu cubes with cornstarch. It is what helps them develop a crispy outer crust.
• You can bake your tofu instead of pan-frying them. Optionally, you can brush or spray on some oil before baking to make them extra crispy
  • .Baking in the oven - Bake them in an oven preheated to 200C/400F on a lined baking sheet, tossing them halfway through.
  • Air fryer - Air fry them for 10-12 minutes at 200C/400F.
• Use a large enough pan to make your Szechuan tofu, as we will be tossing the ingredients around a lot. This will help prevent ingredients from leaping out of the pan.
• You can adjust the spice level to suit your preference, as mentioned above.
  • Less spicy - Reduce the number of dried chilies and Szechuan peppercorns used by half. Choose dried chilies that are milder in flavor, like Ancho. You can also leave the peppercorns whole.
  • Spicier - Increase the amount of peppercorn used, and cut some of the dried chilies in half so that they can release their heat. You can also go for spicier dried chilies variety like Puya or bird's eye to further crank up the heat.
• Leftovers can be refrigerated in an airtight container for 3-4 days.

✨Variations

Tofu - If you are not a fan of it, you can use tempeh, chunks of seitan, or vegan chicken pieces in place. You can even use a can of drained and rinsed chickpeas.

Vegetables - Feel free to substitute red peppers or add other kinds of veggies to this Szechuan tofu. Some vegetables that will work include green bell pepper, sliced carrot, shredded cabbage, broccoli, and cauliflower.

Low sodium - Simply swap regular soy sauce with low sodium ones or coconut aminos.

Oil-free - For tofu cubes, can you either bake them or pan-fry them on a good non-stick pan without oil. To saute aromatics and veggies, use ¼ cup of water or broth in place of oil. Omit sesame oil in the sauce, and top with some toasted sesame seeds instead.

🍚How to serve

• Toppings - Chopped nuts like peanuts and cashews, more chopped green onions, chili flakes, toasted sesame seeds
• Rice - This Szechuan tofu is best paired with some freshly steamed rice, or other grains of choice! You can also use cauliflower or broccoli rice for a lower carb option.
• Noodles - Serve it over a bed of cooked Asian noodles, be it soba, ramen, or rice noodles! If you are looking for something heartier, pair it with this chow mei fun.
• Chinese side dishes - Some sides that will pair well includes this Chinese spinach soup, vegan dumplings, or vegan egg rolls.

❔Commonly asked questions