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Szechuan Tofu

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A flavorful and spicy dish featuring crispy tofu coated in a tangy Szechuan sauce, perfect for weeknight dinners.

Ingredients

Scale
  • 16 ounces tofu (firm or extra firm)
  • 2 tablespoons cornstarch
  • 2 tablespoons sunflower, peanut, or canola oil
  • 1 red pepper (chopped)
  • 2 scallions (chopped on the diagonal)
  • ¼ cup tamari (or soy sauce)
  • 1 teaspoon chili flakes (or less if you prefer less heat)
  • ¼ teaspoon ground black pepper
  • 2½ tablespoons maple syrup
  • 1¼ tablespoons Sriracha sauce (or sambal oelek)
  • 1 tablespoon rice wine vinegar
  • 2 garlic cloves (minced)
  • 1 teaspoon ground dried ginger
  • ½ teaspoon Chinese 5 spice

Instructions

  1. Drain the tofu by wrapping it in paper towels and placing something heavy on top, like a cast iron pan. Let it sit for 30 minutes.
  2. Mix the Szechuan sauce ingredients in a small bowl and set aside.
  3. Pat the tofu dry and cut it into cubes.
  4. Add the cornstarch to a medium-sized bowl and toss the tofu cubes to coat evenly.
  5. Heat the oil in a non-stick sauté pan. Use tongs to carefully transfer the tofu to the pan.
  6. Cook the tofu for 5-7 minutes until it’s lightly crispy, turning them often.
  7. Remove the tofu and place it on a paper towel-lined plate to absorb excess oil.
  8. Add the chopped red pepper to the same pan and sauté for about 5 minutes.
  9. Return the tofu to the pan and pour the sauce over it. Stir everything well and cook for another minute until the sauce is heated through.
  10. Serve the tofu in bowls and garnish with chopped scallions.

Notes

Szechuan Tofu is fantastic served over a bed of steamed rice or noodles. Consider adding sesame seeds or fresh cilantro for extra flavor.

Find it online: https://www.zaynkitchen.com/szechuan-tofu/