Crispy Szechuan Tofu (Print Version)
# Ingredients:
→ For The Tofu And Veggies
01 -
450g firm or extra firm tofu
02 -
2 tablespoons cornstarch
03 -
2 tablespoons sunflower, peanut or canola oil
04 -
1 red bell pepper, chopped
05 -
2 scallions, sliced diagonally
→ For The Szechuan Sauce
06 -
60ml tamari or soy sauce
07 -
1 teaspoon chili flakes (adjust to taste)
08 -
¼ teaspoon ground black pepper
09 -
2½ tablespoons maple syrup
10 -
1¼ tablespoons Sriracha sauce or sambal oelek
11 -
1 tablespoon rice wine vinegar
12 -
2 garlic cloves, minced
13 -
1 teaspoon ground dried ginger
14 -
½ teaspoon Chinese 5 spice
# Instructions:
01 -
Wrap the tofu in paper towels and place something heavy on top (like a cast iron pan). Allow tofu to drain for 30 minutes.
02 -
While the tofu is being pressed, combine all Szechuan sauce ingredients in a small bowl and set aside.
03 -
Pat the tofu dry and cut into cubes. Place cornstarch in a medium bowl and gently coat tofu pieces.
04 -
Heat oil in a non-stick sauté pan. Using tongs, transfer the coated tofu to the pan. Cook until lightly crispy, turning frequently, for 5-7 minutes.
05 -
Remove tofu to a paper towel-lined plate. Add chopped red pepper to the same pan and sauté for 5 minutes.
06 -
Return tofu to the pan and pour sauce over the top. Stir everything together and cook for an additional minute, or until sauce is heated through.
07 -
Transfer the tofu to serving bowls and garnish with chopped scallions.
# Notes:
01 -
This dish pairs well with steamed rice or noodles.
02 -
For extra crispiness, ensure tofu is well-drained before cooking.