Crispy Szechuan Tofu

Crispy szechuan tofu in a bowl with rice, broccoli, and topped with cashews.

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5 from 7 votes

Szechuan Tofu is a savory and spicy Asian-inspired dish. In less time than it takes for a dinner delivery, you can have this sizzling and sensational dish right in front of you. We promise that this recipe is ten times better than take-out!

Prep Time10

Cook Time12

Total Time22

Course: Lunch or Dinner

Cuisine: asian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 189kcal

Author: Michelle Cehn

Ingredients

16 ounces extra firm tofu
4 tablespoons vegetable oil divided
4 teaspoons cornstarch or arrowroot powder
¼ cup water
3 tablespoons soy sauce
4 teaspoons toasted sesame oil
2 teaspoons maple syrup or sweetener of choice
1½ teaspoons garlic powder
¼ teaspoon cayenne pepper adjust to taste if you like spicy
2 large scallions finely sliced
sesame seeds (black or white) to taste
toasted cashews to taste (optional)
sprinkle of red pepper flakes to taste (optional)

Instructions

Pat tofu dry thoroughly and cut into even bite-sized cubes.
Into a cold nonstick saute or frying pan, add the cubed tofu and 2 tablespoons of the vegetable oil. Turn the heat to medium and allow to come to a sizzle and then cook for 6-7 minutes without moving the tofu.
In a small bowl, add the cornstarch and a few splashes of the water and stir. Then add the remaining water, soy sauce, toasted sesame oil, maple syrup, garlic powder, and cayenne. Whisk well and set aside.
Once the tofu has nicely browned on the bottom, use a spatula to carefully flip the tofu cubes over and add the rest of the oil. The oil may “squitz,” so please be very careful. Fry for another 6-7 minutes, without moving the tofu. (The exact timing will depend on your particular cooktop and saucepan.)
When the tofu is browned nicely, transfer to a bowl or plate and set aside.
Put the pan back on the heat and pour in the sauce mixture. Let the sauce come to a simmer, constantly stirring. This should take about 1-2 minutes.
The moment the sauce starts to thicken, add the tofu cubes back in and mix well with the sauce. Turn off the heat, but keep the pan on the burner. Allow the tofu to marinate in the warm sauce for a couple of minutes more.
Garnish with scallions, sesame seeds, and roasted cashews and red pepper flakes, if desired.

Video

Notes

Notes:

Sides: Serve with steamed rice, noodles, and/or with a mixture of roasted and fresh vegetables. Top with toasted sesame seeds or warm, roasted cashews and fresh green onion slices.
Sauce Tip: Pour any extra sauce over rice and veggies. So good!
Storing: Store leftover tofu in a sealed container in the fridge for 3-4 days. Reheat with a little extra sauce in the microwave, saute pan, or in the air fryer until desired temperature.
Dairy-free and gluten-free (if using tamari instead of soy sauce)

Nutrition