Crispy Szechuan Tofu with Spicy Pan Sauce

By: Merritt Allen

Szechuan Tofu is an underrated protein that, when cooked well, can bring a lot of flavor and protein to your table. My favorite version of tofu is, of course, a super crispy Szechuan tofu that is spicy, filly, and crispy. This recipe for flavorful and crispy Szechuan tofu with spicy pan sauce is so good and can even be a meal all on its own.

The tofu is shallowed fried in a skillet before being topped and sautéed with a mildly spicy sauce that compliments the mild flavor of tofu. The sauce contains Szechuan peppercorns that have a mild and earthy flavor but a spicy after bite. The best part is the drizzle of chili oil that I add just before serving. This adds a little extra kick and makes the tofu that much better when paired with rice and light vegetables. I hope you give this easy side dish for tofu a try!

Notes and Tips for Szechuan Tofu:

• I recommend buying firm or extra firm for this recipe. A softer tofu would do well if you plan to blend the tofu or make a tofu scramble. Since we want crispy tofu, we need a firmer block.

• Freeze your tofu and defrost it the day before you plan to use it. Tofu is like a sponge and when the water in the tofu freezes, it expands. When you defrost the tofu the larger pockets created when the water expanded can be more easily pressed out. The more water you press out, the crispier the tofu will become when cooked.

• The day I make my tofu, I slice the tofu and then using a tea towel or paper towels, I press the tofu between two cutting boards to press as much water out as possible.

Common Szechuan Tofu Questions:

Is Szechuan Tofu Good For You?

• As will any food, everything eaten in moderation can be good for you. Tofu contains a high amount of protein and is an excellent meat alternative. It is low in fat and can be paired with many foods, making it a healthy option for dinner or snack. This recipe just shallow fries the tofu and when paired with vegetables can be a healthy option. With nutrition specific questions, reach out to your doctor or nutritionist!

Does Tofu Taste Good?

• Tofu is one of those wonderful foods that takes on the flavors your are cooking with. It has a naturally mild, and slightly nutty taste but is overall not very flavorful.

• Since tofu is like a little sponge, it will soak up any flavors that you add to it. This makes it a great pairing for strong flavors like Szechuan pepper and chili oil which are strong flavors.

• Tofu is a great pairing in salads and soups. It adds a lot of protein and will make your meal robust without taking over the flavors. This recipe for Szechuan Tofu is so good paired with fresh veggies and white rice!

What Does Szechuan Tofu Go Well With?

• Tofu goes well with so many flavors and dishes. As I mentioned above, it does great in salads, soups, on top of rice, and even all on its. I have listed some of my favorite dishes to pair this tofu with, I hope you give these pairings a try and let me know what you think in the comments below!

• Below are some of my own recipes that go well with Szechuan Tofu: Let me know if you love one of these pairings as much as I do!

  • My Honey Lime Bok Choy has similar flavors to this tofu and would go great alongside.

  • My Bacon and Edamame Fried Rice is a flavorful fried rice that I love to batch cook. This tofu recipe with pan sauce would add just the right amount of spice.

  • My Flank Steak in Soy Marinade would go great with this bok choy if you are looking for a double protein hit!

  • My Green Cabbage Salad with Ginger Soy Dressing is just begging to have this delicious tofu on top!

How To Make Tofu Crispy:

• My method to getting tofu crispy is to first dry it out as much as possible and then skillet fry it with olive oil. The skillet fry can require a little bit of patience since tofu contains a lot of water, it may take 25 or even 30 minutes to get a truly crispy tofu.

• You can also oven bake the tofu. This is a good way of getting a crispy tofu if you want to cook other food or even walk away from the kitchen for a bit. If you want to prepare this recipe using the oven: preheat your oven to 375 F and spread the tofu in a single layer on the cookie sheet. Drizzle with 3 Tbs of olive oil and mix well so the tofu is coated. Bake for about 15 minutes or until the edges are lightly browning. Flip the tofu and bake an additional 10 minutes, or until the nuggets are mostly crispy. Remove from the oven and add the pan sauce, stir with the tofu, and then return to the oven for an additional 10 to 15 minutes.

What is Spicy Pan Sauce Made Of?

• This pan sauce is a unique combination that uses Szechuan Peppercorns to add a subtle numbing spiciness when bloomed and cooked. The Szechuan Peppercorns are well complimented at the end when paired with the chili oil. Adding in the Szechuan peppercorns is what makes this Szechuan Tofu unique and spicy!

• The other main ingredients of the pan sauce include lots of garlic cloves, like 7-8 or more! This gives the sauce so much flavor and definitely recommend fresh garlic and not garlic powder. The sauce also has some sesame oil, soy sauce, and tahini. These ingredients are super savory and soaked up by your tofu!.

Ingredients For Szechuan Tofu:

Recipe: Serves 3-4

• (1) 14 oz package of firm or extra firm tofu
• 1/4 cup olive oil, for cooking the tofu
• 1/2 tsp salt

Recipe for Szechuan Sauce

• 8 garlic cloves
• 1 tsp Szechuan peppercorns or 1/2 tsp Szechuan pepper powder
• 1 Tbs tahini
• 2 Tbs sesame oil
• 2 Tbs olive oil
• 2 Tbs brown sugar or coconut sugar
• 3 Tbs soy sauce, plus extra for serving
• Juice of 1 lime or 1 Tbs lime Juice
• 1 Tbs water
• 1 tsp sesame seeds, for serving
• 1 tsp of chili oil, to taste
• carrot sticks, for serving, optional
• cucumber sticks, for serving, optional

 Directions to Make Crispy Szechuan Tofu:

1. Prepare The Tofu

   1. If using the freeze and defrost method, make sure your tofu is completely defrosted.

   2. Remove your tofu from the package and cut the block into strips. Turn the block the other way and cut again so that you have cubes of tofu.

   3. If short on time, skip to Pan Sauce Preparation. Steps 4-6 are meant to help decrease the amount of water in the tofu by letting it sit between towel for 15 minutes.

   4. Cover a flat plate or cutting board in either a tea towel or paper towels. Arrange the tofu as a single layer on the lined surface. Cover the tofu with another towel(s) and then cover with an additional plate or cutting board.

   5. Stack this arrangement with a couple of heavy books, your fruit bowl, or something that will weigh down your tofu and squeeze out the water.

   6. Let the tofu sit for 15 minutes or longer if you can wait!

2. Pan Sauce Preparation

   1. To mortar and pestle add the garlic cloves, peppercorns, the 1 Tbs of water, the sesame oil, the soy sauce, the brown sugar, lime juice, and water.

   2. Mash together until the garlic is pulpy and the Szechuan peppercorns are well combined and grinded down.

   3. Set the sauce aside to add later.

3. Cook and Assemble the Tofu

   1. Over medium heat, add 2-3 Tbs of olive to a skillet.

   2. Once sizzling, add all the tofu along with a pinch of salt

   3. Let the tofu cook until beginning to brown, about 4-5 minutes.

   4. Turn the tofu, adding more oil if the skillet is starting to dry out. Allow the other side to brown, about 4 minutes.

   5. Turn the heat down to medium low and continue to cook the Tofu, turning it every few minutes until the desired crispiness is achieved. I leave my tofu in the skillet for about 25 minutes but that is not necessary if you like a softer tofu.

   6. Once your tofu is crispy, add the pan sauce. cook until fragrant, about 3 minutes.

   7. Remove from the heat and top with sesame seeds and a healthy drizzle of chili oil.

   8. Serve with carrot and cucumber and enjoy!

Crispy Tofu With Spicy Pan Saucehttps://www.youtube.com/shorts/WPUKLVvHsRoHow to Make Crispy Tofu2023-27-07

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Crispy Tofu with Spicy Pan Sauce

Yield: 4

Author: Merritt Allen

Prep time: 15 MinCook Time: 30 MinTotal time: 45 Min

These delicious bites of tofu are the perfect pairing to any meal. They are super crispy, a little spicy, and you will be eating them again and again!

Ingredients

Tofu and Pan Sauce

• (1) 14 oz package of firm or extra firm tofu
• 1/4 cup olive oil, for cooking the tofu
• 1/2 tsp salt
• 8 garlic cloves
• 1 tsp Szechuan peppercorns or 1/2 tsp Szechuan pepper powder
• 2 tsp tahini
• 1 Tbs sesame oil
• 1 Tbs olive oil
• 1 Tbs brown sugar or coconut sugar
• 1 Tbs soy sauce, plus extra for serving
• Juice of 1 lime or 1 Tbs lime Juice
• 1 Tbs water
• 1 tsp sesame seeds, for serving
• 1 tsp of chili oil, to taste
• carrot sticks, for serving, optional
• cucumber sticks, for serving, optional

Instructions

Prepare and Cook the Tofu

1. If using the freeze and defrost method, make sure your tofu is completely defrosted.
2. Remove your tofu from the package and cut the block into strips. Turn the block the other way and cut again so that you have cubes of tofu.
3. If short on time, skip to Pan Sauce Preparation. Steps 4-6 are meant to help decrease the amount of water in the tofu by letting it sit between towel for 15 minutes.
4. Cover a flat plate or cutting board in either a tea towel or paper towels. Arrange the tofu as a single layer on the lined surface. Cover the tofu with another towel(s) and then cover with an additional plate or cutting board.
5. Stack this arrangement with a couple of heavy books, your fruit bowl, or something that will weigh down your tofu and squeeze out the water.
6. Let the tofu sit for 15 minutes or longer if you can wait!
7. Pan Sauce Preparation:
8. To mortar and pestle add the garlic cloves, peppercorns, the 1 Tbs of water, the sesame oil, the soy sauce, the brown sugar, lime juice, and water.
9. Mash together until the garlic is pulpy and the Szechuan peppercorns are well combined and grinded down.
10. Set the sauce aside to add later.
11. Over medium heat, add 2-3 Tbs of olive to a skillet.
12. Once sizzling, add all the tofu along with a pinch of salt
13. Let the tofu cook until beginning to brown, about 4-5 minutes.
14. Turn the tofu, adding more oil if the skillet is starting to dry out. Allow the other side to brown, about 4 minutes.
15. Turn the heat down to medium low and continue to cook the Tofu, turning it every few minutes until the desired crispiness is achieved. I leave my tofu in the skillet for about 25 minutes but that is not necessary if you like a softer tofu.
16. Once your tofu is crispy, add the pan sauce. cook until fragrant, about 3 minutes.
17. Remove from the heat and top with sesame seeds and a healthy drizzle of chili oil.
18. Serve with carrot and cucumber and enjoy!

Nutrition Facts

Calories

296

Carbs

10 g

Fat

25 g

Protein

9 g

Sugar

4 g

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