Szechuan Tofu

[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-szechuan-tofu)

Ingredients

Tofu
800g extra-firm tofu (pressed 15–20 mins, cubed)
3 tbsp cornflour
½ tsp fine sea salt
2–3 tbsp neutral oil for frying

Aromatics & Veg
4 spring onions, sliced (whites and greens separated)
2–3 red chillies, sliced
3 garlic cloves, chopped
2 tsp fresh ginger, grated
1 tsp toasted sesame seeds (+ extra to finish)

Szechuan Sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinkiang vinegar (or rice vinegar + ¼ tsp molasses)
1 tbsp maple syrup or sugar
1½ tsp chilli bean paste (or chilli crisp for milder)
1 tsp roasted Szechuan peppercorns, ground
150ml water or veg stock
2 tsp cornflour mixed with 2 tbsp cold water

To Finish
1 tsp toasted sesame oil
Extra sesame seeds + spring onion greens

Method

1. Press tofu, cut into cubes, and toss with cornflour and salt to coat lightly.

2. Heat oil in a wok or large pan until hot. Fry tofu in a single layer for 3–4 mins per side until golden and crisp. Remove and set aside.

3. Add spring onion whites, garlic, and ginger to the pan, stir-fry 30 secs, then add chillies and sesame seeds for another 20–30 secs.

4. Stir in soy sauces, vinegar, maple syrup, doubanjiang, Szechuan pepper, and stock. Bring to a simmer. Add cornflour slurry slowly, stirring until the sauce thickens glossy.

5. Return tofu and toss gently in sauce 1–2 mins until coated. Finish with sesame oil, spring onion greens, and more sesame seeds.

6. Serve hot with rice, noodles, or greens and enjoy!

Woww looks delicious. Thanks for sharing.