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Delicious Szechuan Tofu Stir-Fry with vibrant vegetables and spices.

Szechuan Tofu Stir-Fry

A vibrant and flavorful stir-fry dish that combines crispy tofu with assorted vegetables in a bold Szechuan sauce, perfect for family meals or plant-based dinners.
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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: 300
Ingredients Method Notes

Ingredients
  

Tofu Preparation
  • 18 ounces extra firm tofu Provides a satisfying, creamy texture.
  • 2 tablespoons cornstarch Adds a light crunch when combined with oil.
  • 1 tsp salt Enhances the overall flavor.
  • ½ tsp ground black pepper Brings a mild heat.
  • 3 tablespoons vegetable or canola oil Essential for achieving a crispy tofu crust.
Szechuan Sauce
  • 1/3 cup soy sauce or tamari Offers a deep umami flavor.
  • 2 tablespoons rice vinegar Introduces a tangy brightness.
  • 2 tablespoons chili garlic sauce Infuses a spicy kick.
  • 2 teaspoons toasted sesame oil Adds an aromatic, nutty flavor.
  • 1 tablespoon granulated sugar Balances the spiciness.
  • 1 tsp Chinese five spice powder Enhances complexity.
  • ½ tsp garlic powder Imparts a savory undertone.
  • 2 teaspoons cornstarch Used for thickening the sauce.
Vegetables
  • 1 medium yellow onion, peeled and roughly diced Contributes a sweet aroma.
  • 6-8 pieces dried red Chinese or Arbol chilies Infuses heat; adjust for preference.
  • 1 piece red bell pepper, seeds and stem removed, thinly sliced Adds crunch and sweetness.
  • 2 cups shredded cabbage Provides a crisp texture.
  • 1 cup asparagus cut into 2-inch pieces Offers a fresh, green element.
  • 1 cup carrots, peeled and cut into matchsticks about 2-inches long Adds color and a crunchy bite.
  • ½ tsp salt (more to taste) For seasoning.
  • ½ tsp ground black pepper or Szechuan peppercorns (more to taste) Adjust heat level.
Garnish
  • ¼ cup thinly sliced green onions, white and light green parts only Fresh touch.
  • 2 tablespoons sesame seeds For finishing touch.

Method
 

Preparation
  1. Wrap the tofu in a clean towel and set a heavy object on top to extract excess moisture for about 5 minutes.
  2. Unwrap the tofu and cut it into 1 to 2-inch cubes. Place the cubes in a zip-top bag with cornstarch, salt, and black pepper. Shake until coated.
Cooking
  1. Heat vegetable oil in a skillet over high heat until shimmering. Add tofu cubes in a single layer and cook undisturbed for about 3 minutes until golden brown.
  2. Turn the tofu pieces with tongs to crisp on all sides. Remove from skillet and place on a paper towel-lined plate.
  3. In a bowl, combine all ingredients for the sauce and whisk until well combined.
  4. In the same skillet, add vegetable oil and the diced onion. Cook for 2-3 minutes until tender and translucent.
  5. Add the dried chilies, red bell pepper, cabbage, asparagus, carrots, and additional salt and pepper. Stir until crisp-tender.
  6. Add the Szechuan sauce and stir until it thickens slightly. Remove from heat and add the crispy tofu, mixing well.
Serving
  1. Garnish with green onions and sesame seeds. Serve on its own or over cooked rice or noodles.

Notes

For added richness, use different vegetables or adjust the heat level with chili garlic sauce. Marinating the tofu enhances flavor.