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Szechuan Tofu Recipe

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★★★★★

4.7 from 126 reviews

A delicious and flavorful Szechuan Tofu recipe featuring crispy tofu cubes cooked in a savory and slightly spicy Szechuan sauce, garnished with scallions, sesame seeds, and optional toasted cashews and red pepper flakes. Perfect as a vegetarian main or side dish.

Ingredients

Scale

Tofu

  • 16 ounces extra firm tofu
  • 4 tablespoons vegetable oil (divided)
  • 4 teaspoons cornstarch (or arrowroot powder)

Sauce

  • 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)

Garnish

  • 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)

Instructions

  1. Prepare Tofu: Pat the tofu dry thoroughly using paper towels to remove excess moisture, then cut it into even bite-sized cubes for uniform cooking.
  2. Cook Tofu First Side: Place the cubed tofu into a cold nonstick sauté or frying pan with 2 tablespoons of vegetable oil. Turn the heat to medium and allow the pan to heat until sizzling. Cook the tofu without moving it for 6-7 minutes until the bottom side is nicely browned.
  3. Mix Sauce: In a small bowl, whisk the cornstarch together 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.
  4. Cook Tofu Second Side: Carefully flip the tofu cubes over using a spatula and add the remaining 2 tablespoons of vegetable oil to the pan. Be cautious as the oil may splatter. Fry for another 6-7 minutes without moving the tofu, until browned on this side as well.
  5. Remove Tofu: Once both sides are nicely browned and crispy, transfer the tofu cubes to a bowl or plate and set aside temporarily.
  6. Simmer Sauce: Return the pan to heat and pour in the prepared sauce mixture. Stir constantly and bring to a simmer, which should take about 1-2 minutes, allowing the sauce to thicken slightly.
  7. Combine Tofu and Sauce: Add the browned tofu cubes back into the pan with the thickened sauce and mix well to coat all pieces evenly. Turn off the heat but keep the pan on the burner, allowing the tofu to marinate in the warm sauce for a few more minutes for deeper flavor.
  8. Garnish and Serve: Garnish the tofu with finely sliced scallions, sesame seeds, toasted cashews (if using), and a sprinkle of red pepper flakes (if desired) before serving. Enjoy hot.

Notes

  • Ensure tofu is pressed and dried thoroughly for best crispiness.
  • Adjust cayenne pepper and red pepper flakes to your preferred spice level.
  • Arrowroot powder can be used as a cornstarch substitute for thickening.
  • Toasted cashews add a nice crunch but are optional for nuttiness.
  • Serving suggestion: pairs well with steamed rice or stir-fried vegetables.

Keywords: Szechuan tofu, spicy tofu, vegetarian Szechuan recipe, crispy tofu, Chinese tofu dish

Find it online: https://miarosetti.com/szechuan-tofu-recipe/