Name: Szechuan Tofu Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 16 ounces extra firm tofu; 4 tablespoons vegetable oil (divided); 4 teaspoons cornstarch (or arrowroot powder); ¼ cup water; 3 tablespoons soy sauce; 4 teaspoons toasted sesame oil; 2 teaspoons maple syrup (or sweetener of choice); 1½ teaspoons garlic powder; ¼ teaspoon cayenne pepper (adjust to taste if you like spicy); 2 large scallions (finely sliced); Sesame seeds (black or white) (to taste); Toasted cashews (to taste, optional); Sprinkle of red pepper flakes (to taste, optional)

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Introduction

Szechuan Tofu is a flavorful and satisfying dish that combines crispy tofu with a spicy, savory sauce. This recipe is perfect for those who enjoy bold tastes and want a quick, plant-based meal that impresses. It’s easy to prepare and packed with delicious Asian-inspired flavors.

A black bowl with handles holds a layered dish starting with a base of green broccoli florets topped with glossy brown cubes of tofu covered in sauce. Above the tofu, there are scattered whole light beige cashew nuts and small pieces of green onion. On one side of the bowl, there is a portion of cooked white rice sprinkled with chili flakes. The bowl sits on a wooden board with a piece of orange cloth underneath, surrounded by fresh broccoli, a bottle of oil with chili inside, a white plate with cashews, small white bowls with black sesame seeds, and green onions on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces extra firm tofu
4 tablespoons vegetable oil (divided)
4 teaspoons cornstarch (or arrowroot powder)
¼ cup water
3 tablespoons soy sauce
4 teaspoons toasted sesame oil
2 teaspoons maple syrup (or sweetener of choice)
1½ teaspoons garlic powder
¼ teaspoon cayenne pepper (adjust to taste)
2 large scallions (finely sliced)
Sesame seeds (black or white, to taste)
Toasted cashews (optional, to taste)
Sprinkle of red pepper flakes (optional, to taste)

Instructions

Step 1: Pat tofu dry thoroughly and cut into even bite-sized cubes.
Step 2: Place the tofu cubes in a cold nonstick sauté or frying pan with 2 tablespoons of vegetable oil. Turn heat to medium and let the pan come to a sizzle. Cook the tofu undisturbed for 6–7 minutes until browned on the bottom.
Step 3: In a small bowl, mix cornstarch with a few splashes of water until smooth. Add the remaining water, soy sauce, toasted sesame oil, maple syrup, garlic powder, and cayenne pepper. Whisk well and set aside.
Step 4: Carefully flip the tofu cubes and add the remaining 2 tablespoons of oil. Fry for another 6–7 minutes without moving the tofu, until the second side is browned.
Step 5: Transfer the browned tofu to a bowl or plate and set aside.
Step 6: Return the pan to the heat and pour in the sauce mixture. Stir constantly as the sauce simmers and thickens, about 1–2 minutes.
Step 7: Add the tofu cubes back into the pan and toss to coat with the sauce. Turn off the heat but keep the pan on the burner, allowing the tofu to marinate in the warm sauce for a few minutes.
Step 8: Garnish with sliced scallions, sesame seeds, toasted cashews, and red pepper flakes if desired before serving.

Tips & Variations

Press the tofu for at least 30 minutes before cooking to remove excess moisture and achieve a firmer texture.
Adjust cayenne pepper and red pepper flakes to control the heat level to your preference.
For a gluten-free version, use tamari instead of soy sauce.
Add bell peppers or snap peas for extra vegetables and color.
Substitute maple syrup with honey or agave for sweetness.

Storage

Store leftover Szechuan tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The tofu may soften slightly but will retain its flavor.

How to Serve

A close-up view of a black bowl filled with three main layers: the bottom layer is bright green fresh broccoli florets, the middle layer is white cooked rice with slight red chili flakes, and the top layer features golden-brown cubed tofu coated in a shiny brown sauce. Scattered over the top are whole light beige cashew nuts, black sesame seeds, and chopped green onions. The bowl is placed on a wooden surface with some blurred objects in the background, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or medium tofu instead of extra firm?

Extra firm tofu works best for this recipe because it holds its shape during cooking. Soft or medium tofu is more delicate and can break apart, so it’s less suitable for frying and achieving a crispy texture.

How can I make this dish less spicy?

To reduce heat, use less cayenne pepper and omit the red pepper flakes. You can also balance the spice by adding a bit more maple syrup or sweetener to the sauce.