Spicy Szechuan Tofu Stir-Fry

This Spicy Szechuan Tofu Stir-Fry is a delightful combination of crispy tofu and fresh vegetables, all tossed in a mouthwatering Szechuan sauce. Whether you’re a tofu enthusiast or looking for a flavorful vegetarian option, this recipe is sure to become a favorite. It’s perfect for a quick weeknight dinner or a weekend treat!

In our household, tofu is often the star of our meals, and this Spicy Szechuan Tofu Stir-Fry has earned its place as a top contender. My husband, who usually prefers meat, was instantly won over by the crispy texture and bold flavors. It’s now a dish we often prepare together, relishing the vibrant colors and enticing aromas that fill our kitchen. Every bite is a celebration of our shared love for delicious, home-cooked meals.

Why This Spicy Szechuan Tofu Stir-Fry?

The Szechuan sauce packs a punch with its perfect blend of spicy, tangy, and savory notes.

Packed with a variety of fresh vegetables, this dish is as nutritious as it is delicious. Plus, it’s easy to swap out ingredients based on what you have on hand.

Ready in under 30 minutes, this recipe is ideal for busy weeknights without sacrificing flavor.

The tofu is seared to perfection, giving it a delightful crispy texture that contrasts beautifully with the tender vegetables.

Ingredients:

• For the Stir-Fry:
  • 60 ml (¼ cup) Szechuan sauce (store-bought or homemade, see notes)
  • 2 tbsp peanut oil or high-heat oil (30 ml)
  • Generous pinch of salt and freshly cracked black pepper
  • 225-340 g (8-12 oz) tofu, patted dry and cubed (or substitute with shrimp or chicken cubes)
  • ½ cup thinly sliced onion (50 g)
  • 115 g (4 oz) sliced mushrooms (optional)
  • 200 g (2 cups) shredded cabbage (or shredded Brussels sprouts, or shredded broccoli)
  • 100 g (1 cup) shredded carrots or matchstick carrots
  • ½ red bell pepper, thinly sliced (60 g)
  • 100 g (1 cup) asparagus, snap peas, edamame, or green beans
  • Optional: 6-8 small dried red Chinese or Arbol chilies
• For Garnish:
  • Scallions, chopped
  • Sesame seeds
  • Chili flakes

Directions:

1. Prepare the Szechuan Sauce: Make the Szechuan sauce according to the recipe notes or use a store-bought version. Set aside.
2. Heat the Oil: Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Season the oil generously with salt and black pepper. Swirl the seasoned oil around to coat the pan evenly.
3. Cook the Tofu: Add the cubed tofu to the skillet, searing it on at least two sides until crispy and golden, about 3-4 minutes per side. Be patient to ensure it gets crispy. Once done, set the tofu aside.
4. Sauté the Vegetables: In the same skillet, add a little more oil if needed. Add the sliced onion and mushrooms, sautéing over medium-high heat while stirring constantly until tender, about 3 minutes. Add the remaining vegetables (cabbage, carrots, red bell pepper, asparagus, snap peas, or edamame), lower the heat to medium, and continue to sauté for another 3-5 minutes until the vegetables are tender but still vibrant and slightly crisp.
5. Add Chilies and Sauce: Add the dried chilies to the skillet, if using, and sauté for 1 minute with the hood fan on. Add ¼ cup of Szechuan sauce to the pan, stirring to coat the vegetables. Let the sauce cook for 2 minutes, allowing it to thicken slightly.
6. Combine and Serve: Add the crispy tofu back to the skillet, tossing to warm it through and coat it in the sauce. Divide the stir-fry among bowls, garnishing with sesame seeds, chopped scallions, and chili flakes for extra heat.
7. Serve: Enjoy this stir-fry on its own, or serve it over rice, soba noodles, or zucchini noodles. Remember, do not eat the dried chilies!

Notes:

• Homemade Szechuan Sauce: Combine soy sauce, rice vinegar, hoisin sauce, garlic, ginger, Szechuan peppercorns, and chili flakes for a quick homemade version.
• Protein Options: This recipe works equally well with shrimp or chicken cubes if you prefer a non-vegetarian option.
• Vegetable Variations: Feel free to use whatever fresh vegetables you have on hand, such as broccoli, snap peas, or bell peppers.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving.