Szechuan Tofu, Spicy Recipe

Press and cube tofu

Drain the extra-firm tofu, wrap in a clean kitchen towel or paper towels, and press under a heavy pan for 15–20 minutes to remove excess water. Cut tofu into 1-inch cubes.

Marinate and coat

In a shallow bowl, combine 1.5 tbs light soy sauce and 1 tsp Shaoxing wine. Toss tofu cubes gently to coat and let sit 7–10 minutes. Sprinkle 3 tbs cornstarch into the bowl and toss each cube until evenly coated.

Shallow-fry tofu

Heat 3 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu cubes in a single layer (work in batches if necessary). Fry, turning occasionally, until all sides are golden brown and crisp, about 3–5 minutes per side. Transfer to a paper-towel-lined plate and lightly season with 1/4 tsp salt while hot.

Mix sauce

While frying tofu, whisk together 1.5 tbs doubanjiang, 1 tbs chili garlic sauce, 1 tbs light soy sauce (for sauce), 1 tsp dark soy sauce, 1 tsp black vinegar, 1 tsp sugar, and 1/2 cup vegetable or chicken stock in a small bowl until smooth. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry; set aside.

Toast peppercorns and chilies

In a wok or large skillet, heat 1 tbs vegetable oil over medium-high heat until almost smoking. Add 1 tsp toasted crushed Sichuan peppercorns and 6 halved dried red chilies. Stir-fry for 20–30 seconds until fragrant, being careful not to burn the chilies.

Stir-fry aromatics

Add minced garlic (4 cloves), minced ginger (1 tsp), and the white parts of the scallions. Stir constantly for 30–45 seconds until aromatic. Add the optional red bell pepper strips and continue to stir-fry 1–2 minutes until slightly softened.

Add doubanjiang base

Push aromatics to the side and add the pre-mixed sauce to the empty area of the pan. Stir the sauce for 15–20 seconds to heat through and bloom the doubanjiang, scraping up any browned bits from the pan.

Finish sauce

Stir the cornstarch slurry again and pour into the simmering sauce. Cook 30–60 seconds, stirring constantly, until sauce thickens and becomes glossy. Taste and adjust seasoning with remaining 1/4 tsp salt or a pinch of white pepper if needed.

Combine tofu with sauce

Add the crispy tofu to the wok and gently toss to coat each piece in the sauce. Cook together 1–2 minutes so tofu absorbs flavors and reheats, taking care not to break cubes. Drizzle 1/2 tsp sesame oil and add the green parts of the scallions; toss once more.

Transfer Szechuan tofu to a serving platter. Sprinkle toasted sesame seeds and chopped cilantro (if using) over the top. Serve immediately with steamed rice or noodles.