Szechuan Tofu Spicy Veggies (Print Version)
Crispy tofu tossed with peppers and scallions in a savory, spicy Szechuan sauce packed with heat and zing.
# Ingredients:
→ For the Tofu and Vegetables
01 -
16 ounces firm or extra-firm tofu
02 -
2 tablespoons cornstarch
03 -
2 tablespoons sunflower oil
04 -
1 red bell pepper, chopped
05 -
2 scallions, sliced on the diagonal
→ For the Szechuan Sauce
06 -
1/4 cup soy sauce or tamari
07 -
1 teaspoon red chili flakes
08 -
1/4 teaspoon ground black pepper
09 -
2 1/2 tablespoons maple syrup
10 -
1 1/4 tablespoons Sriracha sauce or sambal oelek
11 -
1 tablespoon rice wine vinegar
12 -
2 garlic cloves, minced
13 -
1 teaspoon ground dried ginger
14 -
1/2 teaspoon Chinese five spice powder
# Instructions:
01 -
Wrap the tofu in paper towels and set a heavy object, such as a cast iron skillet, on top. Allow the tofu to drain for 30 minutes.
02 -
Combine soy sauce, chili flakes, black pepper, maple syrup, Sriracha, rice wine vinegar, minced garlic, ground ginger, and Chinese five spice in a small bowl. Mix thoroughly and set aside.
03 -
Pat the tofu dry and cut into bite-sized cubes. Place cornstarch in a medium bowl and toss tofu cubes gently to coat evenly.
04 -
Heat sunflower oil in a nonstick sauté pan over medium-high heat. Using tongs, transfer tofu cubes to the pan and cook for 5–7 minutes, turning frequently, until lightly golden and crispy on all sides.
05 -
Transfer the crisp tofu to a paper towel-lined plate. Add chopped red bell pepper to the same pan and sauté over medium heat for 5 minutes until just tender.
06 -
Return the tofu to the pan with the sautéed peppers. Pour prepared Szechuan sauce over the mixture, stir gently, and cook for 1 minute until heated through.
07 -
Divide the tofu and vegetables into bowls and garnish with sliced scallions before serving.
# Notes:
01 -
Pressing tofu eliminates excess moisture, resulting in a firmer texture and improved ability to crisp during cooking.