This crispy Szechuan tofu and vegetable stir fry features a sticky homemade spicy Szechuan sauce made with toasted peppercorns for a unique and tingly flavor. This amazing salty, sweet, sour and slightly spicy sauce coats the crispy, baked tofu and tender stir fry bell peppers and crunchy snow peas!
This recipe is vegan and easy to customize with your favorite veggies or preferred spice level.
Why You’ll Love This Crispy Szechuan Tofu Recipe
If you’re like me, then you love a good tofu recipe for dinner. Recently, I made a grilled marinated tofu recipe and a sticky sesame tofu recipe and I thought it was time for another new one!
This easy recipe takes about 30 minutes to make, perfect for a weeknight dinner. Here are a few more reasons we love this recipe and you will too:
- Incredibly Flavorful & Satisfying: the Szechuan sauce has a perfect balance of spicy, savory, and sweet flavors.
- Easy Crispy Tofu: the crispy tofu cubes add a satisfying crunch, while the tender snow peas and bell peppers provide a nice contrast in texture.
- Easy & Customizable: this recipe can be customized to your liking- add in your favorite vegetables or increase the spice level of the sauce!
Ingredients
This recipe features a homemade Szechuan sauce that incorporates Szechuan peppercorns for a uniquely tingly and flavorful kick. The sauce is a combination of soy sauce, brown sugar, Chinese black vinegar, garlic, ginger, toasted sesame oil, chili oil (or sambal oelek), water, and cornstarch.
Here’s are the main ingredients you’ll need to make this stir fry!
- Super or extra firm tofu
- Cornstarch
- Chinese 5 spice
- Neutral oil, like canola
- Green onions
- Red bell pepper
- Snow peas
- Szechuan peppercorns, also called Sichuan peppercorns
- Soy sauce or dark soy sauce
- Brown sugar, or swap maple syrup or coconut sugar
- Chinese black vinegar or rice vinegar
- Garlic
- Ginger
- Toasted sesame oil
- Chili oil or sambal oelek
- Water or low sodium vegetable stock
Ingredient Notes
One of the things that makes this recipe so special is the use of several unique ingredients that are commonly used in Szechuan cuisine. Here’s a brief overview of each of them and their unique flavors:
- Szechuan Peppercorns: These peppercorns have a unique flavor profile, including a tingling, numbing sensation on the tongue. They’re a key ingredient in many Szechuan dishes, including the homemade spicy Szechuan sauce in this recipe. You can find them online, at specialty grocery stores, or your local Asian Market.
- Chinese 5 Spice: A blend of five spices commonly used in Chinese cuisine, including cinnamon, cloves, fennel, star anise, and Szechuan (Sichuan) peppercorns. It adds a warm, complex flavor to dishes.
- Black Vinegar: A type of vinegar commonly used in Chinese cuisine. It has a slightly sweet and sour flavor and adds a depth of flavor to the homemade Szechuan sauce.
- Toasted Sesame Oil: This oil is made from toasted sesame seeds and has a deep, nutty flavor. It’s commonly used in Chinese cuisine, and a little goes a long way in adding depth of flavor to dishes.
Substitutions
- Chinese 5 spice: if you don’t have Chinese 5 spice, you can use a combination of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorns to create a similar flavor profile. You can omit this if you don’t have it but the dish will be lacking a lot of flavor.
- Black vinegar: if you don’t have black vinegar, you can use rice vinegar, rice wine vinegar or apple cider vinegar instead.
- Sambal oelek: you can use any other chili paste or hot sauce of your choice.
- Vegetables: feel free to substitute the veggies in this recipe with any other veggies you like, such as broccoli, carrots, bok choy or mushrooms.
- Szechuan peppercorns: use regular black pepper or black peppercorns instead of Szechuan peppercorns if you can’t find them.
Helpful Equipment
- Baking tray
- Parchment paper
- Mortar and pestle or spice grinder
- Large skillet or wok
Step-By-Step Instructions
Make the Crispy Tofu
⭐️ If you’re new to tofu, I have an entire Beginner’s Guide to Cooking Tofu already on the blog! ⭐️
STEP 1: Prep a large baking tray with parchment paper and a drizzle of oil. Preheat the oven.
STEP 2: Drain and press the extra-firm tofu with paper towels, then cut it into 1/2-inch cubes.
STEP 3: In a shallow dish, mix cornstarch, Chinese 5 spice, and salt. Coat the tofu cubes evenly in the cornstarch mixture. Then, transfer the tofu pieces to the oiled baking sheet. Toss them so they’re coated evenly in oil. Bake, flipping halfway until golden brown and crispy.
📌 TIP: make sure the tofu is in a single layer! This helps them get extra crispy.
How to Make the Szechuan Sauce
STEP 4: While the tofu bakes, make the Szechuan sauce. In a skillet over medium heat, toast the Szechuan peppercorns for 1 minute. Transfer to a mortar and pestle and grind into a fine powder.
STEP 5: In a bowl or glass measuring cup, mix the toasted and crushed peppercorns with all the sauce ingredients, except for the cornstarch.
STEP 6: Transfer the sauce to the same skillet and heat over low heat. Mix in the cornstarch so there are no lumps. Bring to a gentle simmer, stirring continuously, until the sauce thickens (about 3 minutes). Remove from the heat, transfer back to the mixing cup or a small bowl and set aside.
The Stir Fry Veggies
STEP 7: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the green onions and Szechuan chilis (if using) and cook for 1 minute. Then, add the bell peppers and stir-fry for 3-4 minutes.
STEP 8: Add the snow peas to the skillet and cook for another 2-3 minutes.
STEP 9: Once the tofu has baked for 20 minutes, toss the crispy pieces of tofu in 3/4 of the sauce, making sure the pieces are well coated.
📌 Optional: for extra crispy, caramelized tofu- increase the oven to 450°F and bake the tofu with the sauce for another 5 minutes to caramelize and crisp the tofu further.
STEP 10: Mix the remaining 1/4 of the sauce with the stir-fry vegetables over low heat.
Serving
This crispy Szechuan tofu and vegetable stir fry is best served hot over a bed of fluffy white rice (or brown rice), and topped with fresh chopped cilantro, sesame seeds, and a drizzle of chili oil. You can also try topping with sliced green onions or diced red chili peppers for added color and heat.
If you’re looking to add even more flavor and texture to your dish, try adding some additional garnishes. Some popular options include:
- Crushed peanuts or cashews for a crunchy texture and nutty flavor.
- Julienned carrots or sliced mushrooms for extra veggies.
- Fresh lime wedges to squeeze over the top for a tangy finish.
- Sriracha or other hot sauce for extra heat.
Feel free to also customize this recipe with your favorite vegetables. While we love the combination of snow peas, red bell pepper, and green onions, you can also try using other veggies like bok choy, broccoli, green beans, shiitake mushroom, or even baby corn. Just make sure to adjust the cooking time as needed to ensure everything is cooked to perfection.
Storage
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, microwave or heat on the stovetop with a drizzle of oil until warmed through.
helpful Tips
Follow these tips for the best Szechuan vegetable stir fry!
- Use extra-firm or super-firm tofu for best results. Softer tofu varieties won’t hold up as well during the baking and won’t get as crispy.
- Don’t skip the step of pressing the tofu. This removes any excess moisture and helps the tofu crisp up in the oven.
- To make this recipe gluten-free, use tamari instead of soy sauce and ensure that all other ingredients are gluten-free. (Black vinegar often has wheat in it, so be sure your specific vinegar is gluten-free).
- Customize the spice level of the dish by adjusting the amount of chili oil or sambal oelek used in the Szechuan sauce.
- The Szechuan peppercorns are what give this dish its unique and tingly flavor. If you can’t find them at your local grocery store, they can be purchased online or substituted with regular black peppercorns.
FAQ
Szechuan peppercorns are a type of spice commonly used in Chinese cuisine. They have a unique flavor profile that includes a tingly and numbing sensation. You can usually find them at specialty spice stores or Asian markets. You can substitute black peppercorns but they don’t have the same flavor or mouthfeel.
Szechuan and Sichuan refer to the same place. The spelling “Szechuan” is an older transliteration of the Chinese characters, while “Sichuan” is the modern spelling. Szechuan/Sichuan cuisine has a unique flavor profile, which combines spicy, sweet, sour, and umami flavors in a single dish. It is also known for its use of fresh, bold ingredients and cooking techniques, such as stir-frying and braising.
Absolutely! This recipe works well with a variety of proteins, such as tempeh or seitan.
The level of spiciness can be adjusted by increasing or decreasing the amount of chili paste or chili flakes in the Szechuan sauce. Start with a small amount and gradually increase until you reach your desired level of heat.
More Tofu & Stir Fry Recipes:
- Mongolian Tofu & Broccoli
- Crispy Orange Tofu
- Garlic Lime Tofu
- Vegan Peanut Noodle Stir Fry
- Vegan Stir Fry Sauce
Did you make this Crispy Szechuan Tofu & Veggie Stir Fry?
I’d love to know! Leave a star rating and comment below!
Crispy Szechuan Tofu and Vegetables
This crispy Szechuan tofu and vegetable stir fry features a sticky homemade spicy Szechuan sauce made with toasted peppercorns for a unique and tingly flavor. This amazing salty, sweet, sour and slightly spicy sauce coats the crispy, baked tofu and tender stir fry bell peppers and crunchy snow peas!
This recipe is vegan and easy to customize with your favorite veggies or preferred spice level.
Ingredients
Crispy Tofu & Vegetables:
- 1 15-oz block super or extra firm tofu, drained and pressed
- ¼ cup cornstarch
- ½ tsp salt
- ⅛ tsp Chinese 5 spice
- 1-2 tbsp neutral oil, like canola oil
- 3-4 large green onions
- 1 large red bell pepper, sliced
- 2 cups snow peas
- 3-4 Szechuan/Sichuan chilis optional
Szechuan Sauce Ingredients:
- 1 ½ tsp Szechuan peppercorns
- 5 tbsp soy sauce or dark soy sauce
- 3 tbsp brown sugar
- 2 ½ tbsp Chinese black vinegar or rice vinegar
- 1 tbsp minced garlic, about 4 large cloves
- 1 ½ tbsp minced ginger
- ½ tsp Chinese 5 spice
- 2 tbsp toasted sesame oil
- 1 tbsp chili oil or sub 1 tbsp canola oil + 1-2 tsp sambal oelek
- 3 tbsp water or low sodium vegetable broth
- 1 tbsp cornstarch
Garnish:
- ¾ cup fresh chopped cilantro
- Sesame seeds
- Chili oil
Instructions
- Preheat the oven to 425°F. Line a large baking tray with parchment paper. Drizzle 1 tbsp of oil onto the parchment.
Bake the Tofu
- Drain and press the tofu with paper towels. Cut the block into ½” cubes.
- Pour the cornstarch, Chinese 5 spice, and salt into a shallow dish. Mix well. Coat the tofu cubes evenly in the cornstarch.
- Toss the cubes so they are coated evenly in oil. Bake at 425°F for 20-22 minutes, flipping halfway.
Make the Sauce
- Toast and grind the peppercorns: While the tofu bakes, toast the Szechuan peppercorns in a skillet over medium heat for 1 minute until fragrant. Transfer the toasted peppercorns to a mortar and pestle and grind into a powder.
- In a mixing bowl or glass measuring cup, mix the toasted, crushed peppercorns with all the sauce ingredients except the cornstarch.
- Transfer the sauce to the same skillet used to toast the peppercorns and heat over low heat. Mix in the cornstarch so there are no lumps. Bring to a gentle simmer over low heat, stirring continuously, until the sauce thickens (about 3 minutes). Remove from heat and set aside.
Make the Stir-Fry
- Heat a large skillet or wok with 1 tbsp oil over medium heat. Add the green onions and Szechuan chilis (if using) and cook for 1 minute. Add the bell peppers and stir-fry for 3-4 minutes. Then, add the snap peas and cook for another 2-3 minutes.
- Once the tofu has baked for 20 minutes, toss the tofu in ¾ of the sauce, making sure each piece is coated.
- Optional: increase the oven to 450°F and bake the tofu with the sauce for another 5 minutes to caramelize and crisp the tofu further.
- Mix the remaining ¼ of the sauce with the stir-fry vegetables over low heat. Serve the tofu and vegetables over white rice and topped with fresh chopped cilantro, a drizzle of chili oil, and sesame seeds.
- TIP: For more spiciness, add chili oil or sambal oelek to taste!
Notes
- Don’t skip the step of pressing the tofu. This removes any excess moisture and helps the tofu crisp up in the oven.
- Customize the spice level of the dish by adjusting the amount of chili oil or sambal oelek used in the Szechuan sauce.
- To make this recipe gluten-free, use tamari instead of soy sauce and ensure that all other ingredients are gluten-free.
- Add in your favorite vegetables! Broccoli, bok choy, green beans, or mushrooms would make great additions.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 551
Nutritional info is an estimate. For the most accurate information, input your exact ingredients into your preferred calculator.
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