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Crispy Szechuan Tofu

Delightful crispy tofu with a spicy and savory Szechuan sauce, perfect for family dinners and impressing your guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Szechuan
Calories: 250
Ingredients Method Notes

Ingredients
  

Tofu and coating
  • 14 oz firm tofu Use firm or extra-firm tofu for best texture.
  • 2 tablespoons cornstarch Evenly coat tofu for crispiness.
  • 1 tablespoon vegetable oil For frying.
Szechuan sauce
  • 3 tablespoons Szechuan peppercorns Adds a zesty zing.
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons chili paste Adjust to desired spice level.
  • 2 cloves garlic, minced
  • 1 pinch Salt To taste.
Garnish
  • 2 stalks green onions, chopped For garnish.

Method
 

Preparation
  1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
  2. Cut the pressed tofu into bite-sized cubes or triangles.
  3. Toss the tofu pieces with cornstarch until evenly coated.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  2. Carefully add the tofu to the hot oil, frying until golden and crispy, about 3-4 minutes on each side. Remove and set aside.
  3. In the same skillet, add Szechuan peppercorns, garlic, and chili paste. Stir-fry for 1-2 minutes until fragrant.
  4. Add the crispy tofu back into the skillet, pour in soy sauce, rice vinegar, and season with salt. Toss to coat.
Serving
  1. Add chopped green onions for garnish and serve immediately, pairing with steamed rice or noodles.

Notes

For best results, reheat crispy tofu in the oven or air fryer to maintain texture. Can freeze tofu before frying for later use.