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Ingredients
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Tofu & Prep
Sauce
Finish & Garnish
Method
Tofu & Prep
- 1
Press and cube tofu
Drain the extra-firm tofu and press for at least 20 minutes to remove excess moisture. Pat dry with paper towels. Cut into 1-inch cubes.
- 2
Coat tofu
In a bowl, toss the tofu cubes with 3 tablespoons cornstarch and 1 teaspoon salt until evenly coated. Shake off excess cornstarch.
- 3
Pan-fry tofu
Heat 4 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is hot and shimmering, add tofu in a single layer (work in batches if necessary). Fry until golden brown and crisp on at least two sides, about 3–4 minutes per side. Transfer to a paper-towel-lined plate.
Sauce
- 4
Toast Szechuan peppercorns
In a dry small skillet over medium heat, toast 1 tsp Szechuan peppercorns until fragrant, about 1–2 minutes, shaking frequently. Crush lightly with a mortar and pestle or the back of a spoon and set aside.
- 5
Prep aromatics and chilies
Stem and tear the dried red chilies into halves (remove seeds if you want less heat). Mince 4 cloves garlic and grate 1 tablespoon fresh ginger. Separate scallion whites and greens; slice whites thinly and slice greens on the bias for garnish.
- 6
Build the sauce
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp black or rice vinegar, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1 cup vegetable broth. In another small bowl, mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry and set aside.
- 7
Stir-fry aromatics
Heat the same skillet used for tofu over medium heat and add 1 tablespoon of oil. Add sliced scallion whites, minced garlic, grated ginger, toasted Szechuan peppercorns, and the torn dried chilies. Stir-fry briefly until aromatic, about 30–45 seconds, taking care not to burn the garlic or chilies.
- 8
Add doubanjiang
Add 1 tablespoon doubanjiang to the skillet and fry for 20–30 seconds until the oil turns red and the paste becomes fragrant, stirring constantly.
- 9
Combine sauce and simmer
Pour the prepared soy/broth mixture into the skillet, stir to combine, and bring to a gentle simmer. Let simmer 2–3 minutes to meld flavors.
- 10
Thicken sauce
Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring. Cook 1–2 minutes until the sauce thickens to a glossy coating consistency.
- 11
Finish flavor
Stir in 1 teaspoon sesame oil and 1 tablespoon chopped scallion greens into the sauce. Taste and adjust seasoning with a splash more soy or vinegar if needed.
Finish & Serve
- 12
Combine tofu and sauce
Add the crisp tofu back to the skillet and gently toss to coat each piece with the sauce. Cook together for 1–2 minutes to reheat the tofu and let it absorb flavors.
- 13
Plate and garnish
Transfer Szechuan tofu to a serving dish. Sprinkle toasted sesame seeds, remaining chopped scallion greens, and optional crushed roasted peanuts over the top. Serve immediately with steamed rice or noodles.