Szechuan Tofu Recipe Recipe
Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!
How to Make the Best Szechuan Tofu Recipe
This Szechuan tofu stir-fry is a vibrant, flavor-packed dish that proves vegan cooking can be absolutely delicious. The combination of crispy golden tofu and tender-crisp vegetables coated in a spicy, savory Szechuan sauce creates a restaurant-quality meal in just 30 minutes.
The secret to this dish is getting a good sear on the tofu before adding the vegetables. Patience is key here—let the tofu develop a golden, crispy exterior that will hold up beautifully when tossed with the sauce. The vegetables should remain slightly crisp to provide textural contrast against the rich, bold flavors of the Szechuan sauce.
Customize this stir-fry with whatever vegetables you have on hand. It works beautifully with Brussels sprouts, broccoli, or any combination of your favorites. Serve it over steamed rice or noodles for a complete, satisfying meal that’s sure to become a weeknight staple.
Szechuan Tofu Recipe
Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!
Ingredients
Sauce & Oil
Tofu
Vegetables
Optional & Garnish
Instructions
Prepare
- Make the Szechuan sauce and set aside.
Cook Tofu
- Heat oil in a large skillet or wok. Season oil generously with salt and black pepper (use about ½ teaspoon kosher salt per ½ pound of tofu). Swirl the seasoned oil around until spread out uniformly.
- Add tofu and sear on at least two sides until crispy and golden. Be patient here. Set the tofu aside.
Cook Vegetables
- To the same pan, add a little more oil if needed. Add onion and mushrooms and sauté over medium-high heat, stirring constantly, until tender (about 3 minutes).
- Add the remaining veggies, lower heat to medium, and sauté, tossing and stirring for 3-5 minutes until just tender or al dente. The vegetables should be tender but vibrant and still slightly crisp.
- Add the dried chilies, turn the hood fan on, and sauté for one minute.
Combine & Serve
- Add ¼ cup of the Szechuan Sauce, adding more to taste. Cook the sauce for 2 minutes, letting it thicken a bit.
- Toss in the crispy tofu right at the end, just to warm it up.
- Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
- Serve as is, over rice, or over noodles. Remember, do not eat the dried chilies!
Notes
- You can substitute tofu with shrimp or chicken cubes if preferred.
- Use store-bought Szechuan sauce for convenience, or make your own for a more authentic flavor.
- Multiply the sauce amount if doubling or tripling the recipe.
- For extra crispy tofu, press it for 15-30 minutes before cooking to remove excess moisture.
