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Plate of Szechuan Tofu and rice with chopsticks on the side.
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Szechuan Tofu
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This spicy Szechuan tofu is easy to make and loaded with flavor. Pair it up with rice for a scrumptious vegan dinner that's better than takeout!

Course: Entree
Cuisine: American, Chinese
Servings: 4
Calories: 301 kcal
Author: Alissa Saenz
Ingredients
For the Sauce
  • ⅓ cup soy sauce
  • 3 tablespoons organic brown sugar
  • 2 teaspoons sambal oelek, or to taste (Note 1)
  • 1 teaspoon toasted sesame oil
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon Chinese five spice
For the Stir-Fry
  • 2 tablespoons peanut oil, divided
  • 1 (16 ounce/454 gram) package super-firm tofu, diced (about ½-inch)
  • 1 medium red bell pepper, roughly chopped
  • 2 scallions, white and green parts separated and chopped
  • 1 teaspoon Szechuan peppercorns, ground with a mortar and pestle (Note 2)
  • 2 teaspoons toasted sesame seeds
  • Cooked rice, for serving
US Customary - Metric
Instructions

  1. Stir the sauce ingredients together in a small bowl or container. Set aside.

  2. Coat the bottom of the wok (or nonstick skillet) with half of the oil and place it over medium heat.

  3. Once the oil is hot, add the tofu cubes in an even layer (Note 3). Cook the tofu cubes for about 10 minutes, flipping the pieces once or twice until they're browned and crispy on multiple sides. Transfer the tofu to a plate when done.

  4. Add the remaining oil to the wok and raise the heat to medium-high.

  5. Give the wok a minute to heat up, then add the bell pepper. Stir-fry the pepper just until it begins to deepen in color, about 1 minute.

  6. Add the white parts of the scallions and Szechuan peppercorns to the wok. Continue to stir-fry the mixture for about 1 minute more, until the bell pepper becomes tender-crisp.

  7. Return the tofu to the wok and carefully pour the sauce over the tofu. Continue stir-frying the mixture until the sauce thickens and coats the tofu and bell pepper, about 1 minute.

  8. Remove the wok from heat.

  9. Top the stir-fry with sesame seeds and the green parts of your scallions. Serve with rice.

Recipe Notes
  1. Two teaspoons will give you a relatively mild dish, and is a good place to start if you're unsure of how much heat you can tolerate. When in doubt, start with less and add more when the dish has finished cooking.
  2. You can substitute black peppercorns if Szechuan peppercorns aren't available.
  3. You can cook the tofu in batches if it won't all fit in the bottom of your wok.
  4. Nutrition information does not include rice.
Nutrition Facts
Szechuan Tofu
Amount Per Serving
Calories 301 Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Saturated Fat 3.1g16%
Sodium 1251mg52%
Potassium 160mg5%
Carbohydrates 18.9g6%
Fiber 4.4g18%
Sugar 8.6g10%
Protein 20.2g40%
Calcium 362mg36%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.