This Crispy Szechuan Tofu is packed with flavor and crunch! The tofu gets perfectly crispy on the outside while staying soft inside, and the spicy sauce adds a kick that will make your taste buds dance!
If you love a little heat, this dish is for you! I like to serve it over rice, so I can soak up every last drop of that spicy sauce. It’s a simple yet exciting way to enjoy tofu! 🌶️
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is ideal for this recipe to ensure crispy texture. If you’re looking for a soy-free option, you can try pressing and using tempeh instead, though it will have a different flavor.
Cornstarch: This is essential for achieving that crispy finish. If you’re avoiding cornstarch, try arrowroot powder or potato starch as alternatives to coat the tofu.
Szechuan Peppercorns: These give a unique, numbing heat to the dish. If unavailable, you can omit them or use regular black pepper for a milder taste. A sprinkle of red pepper flakes can also add some heat.
Chili Garlic Sauce: Adjust the amount based on your spice tolerance. For a milder option, consider using sweet chili sauce, or mix in some crushed red pepper for heat.
How Do I Ensure My Tofu is Crispy?
Getting crispy tofu can seem tricky! The key is to remove moisture properly before frying. Here’s how:
- Press the tofu for 15-20 minutes. This helps eliminate moisture which can lead to soggy tofu.
- Coat the tofu in cornstarch evenly. This creates a crispy layer when you fry it.
- Don’t overcrowd the pan. Fry the tofu in batches if needed. Giving it space in the pan allows for even cooking and crispiness.
By following these steps, you’ll enjoy a crunchier texture that adds so much to your dish!
Crispy Szechuan Tofu Recipe with Spicy Sauce
Ingredients You’ll Need:
- 14 oz (400g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 3 tbsp cornstarch
- 3 tbsp vegetable oil (for frying)
- 1 red bell pepper, sliced
- 3-4 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp Szechuan peppercorns, lightly crushed (optional for authentic taste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1-2 tbsp chili garlic sauce (adjust to spice preference)
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1/4 cup vegetable broth or water
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. You’ll need a little time to press the tofu, but the rest comes together quickly. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu to eliminate extra moisture. Wrap the tofu in paper towels and place a heavy object on top for 15-20 minutes. Once done, cut the tofu into 1-inch cubes.
2. Coat the Tofu:
In a large mixing bowl, gently toss the tofu cubes with cornstarch until they are coated evenly. This step is important for achieving that delightful crispy texture!
3. Fry the Tofu:
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Fry them until golden brown and crispy, about 3-4 minutes per side. Once done, remove the tofu from the pan and set it aside on paper towels to drain excess oil.
4. Make the Sauce:
In a small bowl, combine soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, sugar, and vegetable broth. Mix well until the sugar dissolves and set this sauce aside.
5. Sauté Aromatics and Vegetables:
Lower the heat to medium. In the same pan, if needed, add a little more oil to toast the Szechuan peppercorns for about 1 minute until fragrant. Then, quickly add the minced garlic, ginger, and half of the chopped green onions. Sauté for about 30 seconds. Next, add the sliced red bell peppers and stir-fry for 2-3 minutes until they are slightly softened.
6. Combine Tofu and Sauce:
Return the crispy tofu back into the pan with the sautéed vegetables. Pour the sauce over everything and toss gently to coat all the ingredients evenly. Cook for an additional 1-2 minutes, so the sauce thickens and beautifully clings to the tofu.
7. Finish Up:
Drizzle the toasted sesame oil over the dish and give it a light stir to mix it in.
8. Serve and Enjoy!
Plate your cooked white rice and top it generously with the spicy Szechuan tofu and vegetables. Garnish with the remaining green onions and sprinkle with toasted sesame seeds. Serve hot and enjoy this delightful meal!
FAQ for Crispy Szechuan Tofu Recipe
Can I Use Different Types of Tofu?
Yes, while firm or extra-firm tofu is recommended for the best crispy texture, you can also use medium tofu, but it may not hold its shape as well. Just be gentle when handling it!
How Can I Adjust the Spice Level?
To control the spice, you can adjust the amount of chili garlic sauce in the recipe. Start with 1 tablespoon and taste as you go, adding more if you prefer extra heat. For milder flavors, substitute the chili garlic sauce with sweet chili sauce.
Can I Make This Recipe Ahead of Time?
You can prepare the tofu and sauce ahead of time. Store the cooked tofu in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in a skillet and toss with the sauce before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a pan over low heat, adding a splash of water or broth to loosen the sauce if needed.
