Spicy Chinese Szechuan Tofu
Featuring crispy tofu cooked in a bold, numbingly spicy sauce, this Chinese Szechuan tofu is guaranteed to satisfy your cravings. A 30-minute recipe that's super filling yet lighter than takeout.
Servings: 3 servings
Calories: 175kcal
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
*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.
Helpful tips
- 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.
Nutrition
Calories: 175kcal | Carbohydrates: 18g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1154mg | Potassium: 466mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2168IU | Vitamin C: 56mg | Calcium: 69mg | Iron: 3mg
