V4. Szechuan Tofu, Spicy Recipe
Make V4. Szechuan Tofu, Spicy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Prep
Szechuan Sauce
Aromatics & Vegetables
Finishing & Garnish
Method
Tofu & Prep
- 1
Press and cube tofu
Drain the tofu and press it for 20–30 minutes between paper towels with a heavy plate to remove excess water. Once pressed, cut into 1-inch cubes.
- 2
Coat tofu
In a shallow bowl, combine 3 tbsp cornstarch and 1 tsp kosher salt. Toss the tofu cubes gently until evenly coated.
- 3
Pan-fry tofu until golden
Heat 4 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. Add coated tofu in a single layer (work in batches if needed). Fry, turning occasionally, until golden and crisp on most sides, about 8–10 minutes total. Transfer browned tofu to a plate lined with paper towels.
Szechuan Sauce
- 4
Bloom spices
In a small dry skillet over medium heat, toast 1 tsp whole Szechuan peppercorns for 1–2 minutes until fragrant. Remove and lightly crush with a mortar and pestle or spice grinder. This tempers bitterness and releases aroma.
- 5
Mix sauce
In a small bowl, whisk together 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp black vinegar, 1 tbsp Shaoxing wine, 1 tsp granulated sugar, 3 tbsp broth (or water), 1 tbsp chili oil and 1.5 tsp dried red chile flakes. In a separate small cup, combine 1 tsp cornstarch and 1 tbsp cold water to make a slurry; set aside.
Aromatics & Vegetables
- 6
Stir-fry aromatics
Heat 1 tbsp vegetable oil in the same wok or skillet over medium-high heat. Add the crushed Szechuan peppercorns, minced garlic (4 cloves), and minced ginger (1 tbsp). Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.
- 7
Add vegetables
Add the white parts of the scallions, thinly sliced onion/shallot (1/2 cup), and optional red bell pepper (1/2 cup). Stir-fry 1–2 minutes until vegetables are just tender-crisp.
- 8
Combine tofu and sauce
Return the fried tofu to the wok. Give the prepared sauce a quick stir and pour it over the tofu and vegetables. Toss gently to combine and let simmer for about 1 minute so flavors meld.
- 9
Thicken sauce
Stir the cornstarch slurry again and drizzle into the pan while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the tofu evenly.
Finishing & Garnish
- 10
Finish and adjust
Turn off the heat. Stir in 1/2 tsp toasted sesame oil and 1 tbsp sliced green scallion tops. Taste and adjust heat or salt — add a pinch of white pepper or ground Szechuan pepper if desired.
- 11
Serve
Transfer to a serving dish and sprinkle with 1 tsp toasted sesame seeds and optional 2 tbsp crushed roasted peanuts/cashews. Serve immediately with steamed rice.