This crispy Szechuan tofu is a tangy, spicy, sweet dish that's better than a Chinese takeaway. It's vegan and gluten free and can be whipped up in no time!
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If you've tried my vegan Chinese Orange Chicken or my teriyaki broccoli stir fry, you'll know that I love to create veganized versions of classic Chinese takeaway dishes. That's why I'm excited to introduce you to my new favorite Chinese classic , Szechuan tofu.
It's packed with a whole medley of flavors that work beautifully together. I've used the classic red pepper that you normally find with Szechuan chicken, but this recipe is very flexible. Feel free to swap whatever veggies you have on hand. It's the crispy tofu and tangy, spicy glaze that make this dish so amazing.
What Is Szechuan Tofu?
Szechuan sauce is a spicy, tangy, sweet sauce that originated in the Sichuan region of China. The unique combination of flavors have it made it popular worldwide. Even McDonalds has made their own rendition of this famous sauce!
Crispy tofu is the perfect sidekick for Szechuan sauce. It readily absorbs the complex combination of flavors, and is absolutely delicious. Even non vegans will be in love with this dish. There's nothing like the perfect tofu marinade!
Reasons You'll Love This Recipe
✅It's vegan and gluten free.
✅It's free from refined sugar and nuts.
✅It's easy to adjust the spice levels to suit your preferences.
✅It's super easy to make, and very tasty!
Ingredients
- Tofu: Choose firm or extra firm tofu for this recipe. A softer variety of tofu won't hold its shape.
- Red Pepper: I used a red pepper in this recipe, as that's the traditional veg used in Sichuan chicken recipes. However, please feel free to use whatever veggies you have in your fridge. This is a great clean out the fridge recipe.
- Tamari: I love tamari sauce - it's gluten free, but if you want to use soy sauce, that's ok too!
- Rice Vinegar: Rice vinegar has a mild, sweet flavor that works perfectly here, but if you need to you can substitute white wine vinegar.
- Sriracha sauce: I used Sriracha sauce, but any chili sauce will work here. Sambal Oelek Chili Paste would also work.
- Maple Syrup: Maple syrup is my my number one choice for replacing refined sugar or honey in recipes. It has a deep earthy flavor that strikes just the right note.
- Garlic: While I used dried spices for most of this recipe, there's just no replacing fresh garlic.
- Chinese 5 Spice: Chinese 5 spice is made of star anise, fennel seeds, cinnamon, cloves and Szechuan peppercorns. It has a unique flavor that is hard to replace. In addition, Szechuan peppercorns can be hard to find on their own.
- Pepper: Black pepper can add real depth to any dish. There's quite a bit here, but don't worry. It works really well with the other flavors.
- Ginger: I used dried ginger for ease, but please feel free to use fresh ginger if you have it on hand.
- Chili Pepper Flakes: I have used chili pepper flakes in lieu of Szechuan peppercorns, which can be hard to find. They also need to be roasted and ground. However, if you have them, please use them. I find that chili pepper flakes work equally well, and most people have them in their pantry. You can add more or less than the recipe calls for depending on your tolerance for heat.
- Oil: The best oil for this recipe is one that's neutral in flavor with a high smoke point. Canola, sunflower and peanut oil (if no one has an allergy) are all great choices.
- Cornstarch: Cornstarch makes the sauce into a thick glaze that sticks to the crispy tofu and red peppers.
- Scallions: Scallions are the perfect garnish for Szechuan tofu. Cut them on the diagonal for an authentic presentation.
How To Make Szechuan Tofu
- Wrap your tofu in paper towels, and put something heavy on top (like a cast iron pan). Leave the tofu to drain for 30 minutes. Here's a great article on the ins and outs of pressing tofu, if you need it.
- While the tofu is being pressed, mix together all the Szechuan sauce ingredients in a small bowl. Set aside.
- Pat your tofu dry and cut it into cubes.
- Add the cornstarch to a medium-sized shallow bowl. Put the tofu in the cornstarch and gently coat it.
- Heat the oil in a non stick saute pan. Using tongs, transfer the tofu to the pan. Cook until lightly crispy, turning them over frequently (5-7 minutes).
- Return the tofu to the pan, and pour the sauce over the top. Stir everything together and cook for an additional minute, or until the sauce is heated through.
- Serve Szechuan tofu on its own or over rice. Enjoy!
Did You make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day and your feedback helps other readers!
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a wok or saute pan. I don't recommend microwaving crispy tofu, as it tends to go soggy in the microwave.
Yes, you can. Leave the cornstarch out. Mix together all the sauce ingredients, and store in a freezer safe container. Defrost in the fridge and add 1 tablespoon of cornstarch before adding it to your tofu and veggies.
Craving More Easy Vegan Recipes?
Chinese Salt And Pepper Chips - Oven and Air Fryer Method
Spicy Miso Pasta With Fennel and Carrots
Recipe
Szechuan Tofu
Ingredients
For The Tofu And Veggies
- 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
For The Szechuan Sauce
- ¼ cup tamari or soy sauce
- 1 teaspoon chili flakes or less if your 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
- Wrap the tofu in paper towels and put something heavy on top (like a cast iron pan). Leave the tofu to drain for 30 minutes.
- While the tofu is being pressed, mix together all the Szechuan sauce ingredients in a small bowl. Set aside.
- Pat the tofu dry and cut into cubes.
- Add the cornstarch to a medium sized bowl. Put the tofu in the cornstarch and gently coat it.
- Heat the oil in a non stick saute pan. Using tongs, transfer the tofu to the pan. Cook until lightly crispy, turning them over frequently (5-7 minutes)
- Remove the tofu to a paper towel lined plate. Add the chopped red pepper to the pan and saute for 5 minutes.
- Return the tofu to the pan, and pour the sauce over the top. Stir everything together and cook for an additional minute, or until the sauce is heated through.
- Transfer the tofu to serving bowls and garnish with chopped scallions.
Nancy
I’ve this saucy and spicy tofu recipe
Keri Bevan
Hi Nancy! I'm glad it worked out. I think it's realwinner.x
Jan
I have been addicted to szechuan ever since I tried it a few years ago. This was amazing. Love the spiciness from the pepper. Thanks!
Keri Bevan
Thanks Jan! I'm glad you liked the recipe:) x