Crispy Szechuan Tofu

Dig in to this crunchy Szechuan tofu where plain tofu gets a wild spicy, sweet, and savory kick that’s way better than your favorite takeout spot. Even folks unsure about tofu get hooked after the first bite.

I started making this at home when I missed the flavors at my go-to Chinese place. After a bunch of tries to get that golden crunch without breaking out the deep fryer, this one finally nailed it. My crew asks for it all the time now, and they used to think tofu was boring.

Mouthwatering Ingredients

• 16 ounces firm or extra firm tofu: Go with sturdy tofu so you get that crispy edge, skip super soft types because they fall apart
• 2 tablespoons cornstarch: This is how you get that pro-level crunchy outside
• 2 tablespoons high heat oil: For the best sear, sunflower, peanut, or canola oils are your friends
• 1 red pepper: Brightens things up with color, a touch of sweet, and a healthy hit of vitamin C
• 2 scallions: For a pop of oniony freshness and eye catching garnish
• ¼ cup tamari or soy sauce: Foundation of the sauce, use tamari if you can't do gluten
• 1 teaspoon chili flakes: Hot meter’s up to you, add more or dial it back
• ¼ teaspoon ground black pepper: Brings a little extra spicy note
• 2½ tablespoons maple syrup: Soothes the heat, keeps things naturally sweet
• 1¼ tablespoons Sriracha sauce or sambal oelek: For major spicy punch and flavor depth, not just simple heat
• 1 tablespoon rice wine vinegar: Adds zip to balance out the other flavors
• 2 garlic cloves: Mince it up for big flavor
• 1 teaspoon ground dried ginger: A cozy, warm spice you really notice
• ½ teaspoon Chinese 5 spice: That unique flavor twist you can’t quite put your finger on

Easy-to-Follow Steps

Top It Off with Scallions:

Spoon the tofu and peppers into your bowls. Scatter scallions on top. They add a gentle bite and brighten up the bowl.

Mix It Together & Finish:

Slide the crispy tofu back in with the peppers. Pour the spicy sauce over everything. Gently stir until all the chunks are nicely coated. Let it warm through for another minute until the sauce thickens a bit and hugs the tofu.

Sauté the Pepper:

Set the fried tofu on some paper towels to soak up any leftover oil. Drop your chopped red pepper in that same pan. Use the tasty oil left behind! Cook about five minutes—it should get soft but keep some crunch.

Fry Up the Tofu:

Crank medium-high heat under a nonstick pan, add your oil, and let it get hot (but don’t let it smoke). Lay out tofu pieces in one layer, spacing them out. Give them about 5–7 minutes, turn them now and then so all sides turn crispy and golden. The color? That’s where the flavor lives.

Toss in Cornstarch:

Dump cornstarch into a bowl. Toss tofu cubes gently until they wear a light coat—don’t go overboard, or they'll feel gummy later.

Slice & Prep the Tofu:

Once pressed, dab the tofu really dry with fresh towels. Cut into even cubes, about 3/4 inch—this keeps each bite nicely balanced between crunchy and soft.

Whisk Up the Sauce:

Mix up the sauce stuff—tamari, chili flakes, pepper, maple, Sriracha, vinegar, chopped garlic, ginger, and Chinese 5 spice. Give it a good whisk. Do this while your tofu’s pressing so flavors can hang out together for a bit.

Press Out the Liquid:

Wrap tofu with towels, stack something heavy like a skillet on top. Wait half an hour so extra water drains away—that's the trick to getting crisp, not soggy, tofu. Longer press? Even crunchier.

Chinese five spice feels like a tiny add-on but transforms the whole dish. It’s a classic blend—think star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It gives things a mysterious, complex vibe, and folks always wonder what you used. I always keep it fresh on my spice shelf for this meal.

Dreamy Rice Match

This Szechuan tofu totally holds its own, but scooping it over the right rice takes it up a notch. Go classic with jasmine rice—its gentle floral aroma just works with the bold sauce. Want extra fiber? Try brown jasmine, same smell but healthier. Shoot for about 3/4 cup cooked rice for each bowl, that way every grain soaks up the sauce without getting lost in it.

Prep It Ahead

The flavors stay awesome if you make this in advance—just know the crunch may not be the same. For easy meal prep, cook everything except the final sauce part. Keep your tofu, peppers, and sauce in their own sealed containers up to three days. For leftovers, reheat tofu and peppers in a frying pan to get them hot, then pour in the sauce for just a minute. That way, you keep some of that tasty crunch.

Veggies You Can Mix In

Red pepper brings all the color, but feel free to mix things up. Broccoli soaks up sauce in its tops. Snow peas make it crisp and bright. Sliced carrots up the sweet factor. If you want a heartier bite, toss in pan-cooked mushrooms like cremini or shiitake so it’s meaty and super savory. Just keep veggie bits to about 1 1/2 cups so your sauce doesn’t get spread too thin.

Once you try this super crispy Szechuan tofu, even tofu doubters will be fighting for seconds.

Foire aux questions sur la recette

→ How do I make this Szechuan tofu less spicy?

Totally! Cut back on chili flakes or use less Sriracha or sambal oelek. The dish will keep that nice five spice and punchy garlic flavor even with the heat dialed down.

→ What kind of tofu should I buy for this dish?

Look for firm or extra-firm tofu. It holds together for frying and gets nice and crispy. Softer tofu will just fall apart and won't crisp up.

→ Can I skip frying and bake the tofu instead?

Yep! Place your tofu with cornstarch on a baking sheet at 400°F (200°C), flip once halfway through, and bake for about 25-30 minutes. Finish with the sauce just like normal.

→ What goes well on the side of this Szechuan tofu?

It's amazing with plain jasmine or brown rice. Toss in some steamed broccoli, bok choy, or any greens, or grab your favorite noodles—rice noodles or udon are both great.

→ Is it possible to prep things ahead for this meal?

Certainly. You can press tofu and make the Szechuan sauce up to two days ahead. Keep the sauce in a sealed jar in the fridge. Chop veggies a day early if you want, too.

→ What if I don't have Chinese five spice?

No problem. Mix cinnamon, star anise (or anise seed), fennel seeds, cloves, and Szechuan or black pepper in equal parts for a super easy stand-in.