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    Home » Mains & Entrees

    Spicy Szechuan Tofu (Vegan)

    Published: Dec 17, 2021 · Modified: Dec 17, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Szechuan tofu in a pan with chopsticks and bowl of rice beside with text on the bottom half.
    2 images of bowl containing szechuan tofu and rice with text between images.

    Featuring crispy tofu and crunchy veggies cooked in a spicy, bold sauce, this Szechuan tofu is seriously addictive! A quick and easy stir-fry that is vegan and healthier than Chinese takeout. The best part is, you can make it in under 30 minutes!

    Szechuan tofu served in a bowl with rice with chopped green onion and peppercorn beside.

    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.

    Jump to:
    • 💚Why you will love this recipe
    • 🧄What you will need
    • 📃Ingredients notes and substitutions
    • 🔪How to make
    • ✔Helpful tips
    • ✨Variations
    • 🍚How to serve
    • ❔Commonly asked questions
    • 🍽More vegan Chinese recipes
    • 📖 Recipe

    💚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 needed like tofu, bell pepper, cornstarch and other aromatics on a grey background.

    📃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.

    Collage showing tofu cubes in zip top bag then cooked tofu in a cast iron pan.

    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.

    Collage showing sauteing aromatics in a cast iron pan.

    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!

    Collage showing cooking veggies then adding in tofu into the pan.

    ✔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.

    Szechuan tofu in a cast iron pan with chopsticks, peppercorn, glass of water and bowl of rice beside.

    🍚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

    Is this dish spicy?

    This Szechuan tofu is on the spicier side, and might not be suitable for those who are sensitive to heat. However, you can reduce the number of dried chilies and Szechuan peppercorns used to make this dish less spicy. You can also leave the peppercorns whole, hence preventing them from releasing too much heat.

    Szechuan tofu served with rice in a bowl with chopsticks, peppercorn and chopped green onion beside.

    🍽More vegan Chinese recipes

    • Dry Wonton Noodles/Wantan Mee (Vegan)
    • Singapore Vegetable Chow Mei Fun
    • Clear Chinese Spinach Soup
    • Vegan Tofu Chop Suey

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Bowl of rice and szechuan tofu served with chopsticks with green onion, peppercorn and bowl of rice beside.

    Spicy Szechuan Tofu (Vegan)

    Meesha
    Featuring crispy tofu and crunchy veggies cooked in a spicy, bold sauce, this Szechuan tofu is seriously addictive! A quick and easy stir-fry that is vegan and healthier than Chinese takeout. The best part is, you can make it in under 30 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course, Side Dish
    Cuisine Chinese
    Servings 3 servings
    Calories 175 kcal

    Ingredients
     
     

    For tofu

    • 1 14 oz block extra firm tofu drained, pressed and cubed
    • 1 tablespoon cornstarch
    • ½ teaspoon salt

    For stir-fry sauce

    • 2 tablespoons soy sauce or tamari (use gluten-free if needed)
    • 1 tablespoon shaoxing wine
    • 1 tablespoon rice vinegar
    • 2 teaspoon sesame oil
    • 2 teaspoons coconut sugar or other granulated sugar
    • ½ teaspoon five spice powder

    For stir-fry

    • 1 medium yellow onion roughly diced
    • 20 dried chilies
    • 3 cloves garlic minced
    • 1 teaspoon minced ginger
    • 1 teaspoon szechuan peppercorn crushed (or black pepper, see notes)*
    • 1 red bell pepper diced
    • 1 stalk green onion sliced into 2 inch pieces
    Prevent your screen from going dark

    Instructions
     

    • In a Ziploc bag, place in tofu cubes along with cornstarch and salt. Toss until tofu cubes are well-coated.
      1 14 oz block extra firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
    • Heat up a tablespoon of neutral-tasting oil in a non-stick pan on medium-high heat. Once pan is heated, add in tofu cubes in one layer. Cook for 2-3 minutes on each side, or until most sides are golden.
    • In the meantime, combine all ingredients needed for the sauce and mix well.
      2 tablespoons soy sauce, 1 tablespoon shaoxing wine, 2 teaspoon sesame oil, 2 teaspoons coconut sugar, ½ teaspoon five spice powder, 1 tablespoon rice vinegar
    • Add more oil back to the pan. Add in onion and saute until translucent, about 2-3 minutes.
      1 medium yellow onion
    • Then, stir in dried chilies, garlic, ginger, and Szechuan peppercorn. Fry until fragrant for about a minute.
      20 dried chilies, 3 cloves garlic, 1 teaspoon minced ginger, 1 teaspoon szechuan peppercorn
    • Add in red pepper next and cook until slightly softened, about 3-4 minutes.
      1 red bell pepper
    • Lastly, stir in tofu cubes, stir-fry sauce, and green onion. Toss until everything is well incorporated. Serve and enjoy!
      1 stalk green onion

    Notes

    *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, substitute with some regular black peppercorns or a considerable pinch of ground black pepper.
     
    Helpful tips
    • 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.
    Storing - Leftovers can be refrigerated in an airtight container for 3-4 days.

    Nutrition

    Calories: 175kcalCarbohydrates: 18gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1154mgPotassium: 466mgFiber: 3gSugar: 8gVitamin A: 2168IUVitamin C: 56mgCalcium: 69mgIron: 3mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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