Featuring crispy tofu cooked in a bold and numbing spicy sauce, this Chinese Szechuan tofu is guaranteed to satisfy your cravings. A 30-minute recipe that is super filling yet lighter than takeout.
If you love spice as much as we do, you will definitely enjoy our Hunan tofu, gochujang tofu, and baked teriyaki tofu.
One of my favorite things to do in the kitchen is to recreate childhood classics into plant-based versions! This is why my blog is filled with classic favorites such as vegan orange chicken and Chinese vegetable curry.
This Szechuan tofu is my latest creation, inspired by one of Southwest China's most popular dishes - Szechuan chicken. Like the traditional recipe, this version includes Szechuan peppercorns and dried chilies, giving the dish its signature numbing heat.
Its bold flavors pair well with rice (or my vegan egg fried rice), vegan congee, or cooked noodles.
💚Why you will love Szechuan tofu
- A bold, umami, and spicy recipe that will leave your taste buds tingling
- Quick to make and requires minimal prep
- Healthier than takeout - lighter and packed with protein
- Versatile and highly customizable - Swap tofu with tempeh or seitan and add any veggies you like
🧄What you will need
- Extra-firm/firm tofu - Press tofu beforehand, either with a tofu press or by stacking something heavy on top.
- Szechuan peppercorn (Hua Jiao) - It has a unique tingling and numbing taste with a slight citrus flavor. You can substitute it with black peppercorn, but the taste will be slightly different.
- Szechuan dried chilies - You can substitute them with regular dried chilies. Leave them whole for a milder version or split some in half for more heat.
- Soy sauce - Can be substituted with tamari for a gluten-free dish.
- Chinese 5-spice - A popular Chinese seasoning consisting of cinnamon, cloves, star anise, fennel seeds, and Szechuan peppercorn. It can be found in most Asian markets or purchased online.
📃Ingredients variations and add-ins
- Adjust the spice levels - Use fewer dried chilies for a milder dish. If you prefer more heat, split some chilies in half so they can release extra spices.
- Tofu - Can be substituted with other protein sources. Seitan (like my Instant Pot seitan) works great, or substitute with tempeh or soy curls.
- Veggies - Feel free to add any veggies you like to this dish! If you are adding significantly more volume, double the sauce ingredients and adjust to taste.
🔪How to make Szechuan bean curd
Step 1: Combine all ingredients needed to make stir-fry sauce.
Step 2: Add tofu cubes, salt, and cornstarch in a container. Place the lid on the toss until the tofu is well-coated.
Step 3: Pan-fry tofu on each side for 2-3 minutes on medium-high heat or until most sides are golden brown. Set aside.
Step 4: Add onion and cook until translucent. Stir in garlic, ginger, dried chilies, and peppercorns, and fry for 1 minute until fragrant.
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Step 5: Add bell pepper, cooking for 2-3 minutes until tender.
Step 6: Stir in tofu cubes, green onions, and stir-fry sauce. Cook until sauce turns glossy and serve Szechuan tofu over rice or noodles.
✔Helpful tips
- Baking tofu - To bake instead of pan-frying, first generously coat them using cooking spray. Bake in oven preheated to 200C/400F for 20-25 minutes, flipping them halfway through.
- Storing leftovers - Leftovers can be refrigerated for 3-4 days in an airtight container. Tofu will lose crispiness, but the dish will still taste delicious regardless.
❔Commonly asked questions
Szechuan tofu is fairly spicy, through the heat level can vary depending on the recipe. The combination of chili peppers and Szechuan peppercorns gives this dish both heat and the signature numbing and tingling effect, known as mala.
Black peppercorn can be used to substitute Szechuan peppercorn, but the flavor will be different. Black peppercorn adds straightforward heat while Szechuan peppercorn provides the unique numbing effect.
📖 Recipe
Spicy Chinese Szechuan Tofu
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)
- 2 tablespoons water
- 1 tablespoon Chinese rice vinegar
- 2 teaspoon sesame oil
- 2 teaspoons coconut sugar or other granulated sugar
- 1 teaspoon cornstarch
- ½ teaspoon five spice powder
For stir-fry
- 1 medium yellow onion roughly diced
- 20 Szechuan dried chilies or dried arbol chilies
- 3 cloves garlic minced
- 1 tablespoon szechuan peppercorn or black peppercorn*
- 1 teaspoon minced ginger
- 1 red bell pepper diced
- 1 stalk green onion sliced into 2 inch pieces
Instructions
- Add tofu cubes, cornstarch, and salt into a container. Place the lid on and toss until tofu cubes are well coated.1 14 oz block extra firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat a tablespoon of neutral-tasting oil in a non-stick pan over 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.
- While tofu is cooking, combine all ingredients needed for the sauce and mix well.2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon Chinese rice vinegar, 2 teaspoon sesame oil, 2 teaspoons coconut sugar, 1 teaspoon cornstarch, ½ teaspoon five spice powder
- Add another ½ tablespoon of oil in the pan over medium-high heat.1 medium yellow onion
- Add in onion and saute until translucent, about 2-3 minutes.
- Then, stir in dried chilies, garlic, ginger, and Szechuan peppercorn. Fry until fragrant for about a minute.20 Szechuan dried chilies, 3 cloves garlic, 1 teaspoon minced ginger, 1 tablespoon 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
- Adjust the spice levels - Use fewer dried chilies for a milder dish. If you prefer more heat, split some chilies in half so they can release extra spices.
- Baking tofu - To bake instead of pan-frying, first generously coat them using cooking spray. Bake in oven preheated to 200C/400F for 20-25 minutes, flipping them halfway through.
- Storing leftovers - Leftovers can be refrigerated for 3-4 days in an airtight container. Tofu will lose crispiness, but the dish will still taste delicious regardless.
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Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
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.
Chrissy Swan says
I made this dish recently and absolutely loved it!!! So tasty and full of flavorful heat! I also made steamed cauliflower with a ranch yogurt dressing so not vegan but so glad I did as this side dish helped to cool down my tastebuds a La Indian style dishes! One comment I like a little more sauce so next time I make this dish I will double up on the sauce ingredients Thank you!!!
Meesha says
I am so happy to hear that! Thanks for your amazing comment.