Description
Crispy pan seared tofu meets colorful vegetables in this quick and flavorful Szechuan stir fry. The homemade sauce brings the perfect balance of sweet, savory, garlicky, and spicy with that signature Szechuan peppercorn tingle. Serve it over rice or noodles for a better-than-takeout dinner that comes together in just 30 minutes.
Ingredients
For the Stir Fry:
- 8-12 ounces firm or extra-firm tofu, patted dry and cubed (can substitute shrimp or chicken if you prefer)
- 2 tablespoons peanut oil (or other high heat oil like avocado or vegetable), plus more as needed
- Generous pinch salt and fresh cracked black pepper (½ teaspoon kosher salt per ½ pound tofu)
- ½ cup thinly sliced onion (yellow or white work great)
- 4 ounces sliced mushrooms (optional, but they add such nice earthy flavor)
- 2 cups shredded cabbage (or try shredded Brussels sprouts or broccoli for a twist)
- 1 cup shredded or matchstick carrots (the pre-shredded bags are your friend here)
- ½ red bell pepper, thinly sliced (adds sweetness and gorgeous color)
- 1 cup asparagus, snap peas, edamame, or green beans (whatever’s freshest at the store)
- 6-8 small dried red Chinese or Arbol chilies (optional—these are mostly for show and fragrance)
- ¼ cup Szechuan Sauce (or more to taste—see recipe below)
For Garnish:
- Scallions, sliced
- Sesame seeds
- Chili flakes (optional, for those who like it hot)
For Serving:
- Jasmine rice, soba noodles, or zucchini noodles
For the Szechuan Sauce:
- ½-1 teaspoon Szechuan peppercorns (or substitute black peppercorns if you can’t find them)
- ¼ cup soy sauce (gluten-free? Use liquid aminos or tamari)
- 3 tablespoons honey (maple syrup, coconut sugar, or brown sugar work too)
- 1 tablespoon sesame oil (this is where the nutty magic happens)
- 1 tablespoon rice vinegar (or black vinegar for deeper flavor)
- 1 tablespoon Chinese cooking wine (shaoxing) or mirin (optional but really adds depth)
- 3 garlic cloves, finely minced (use a garlic press to save time)
- 2 teaspoons fresh ginger, finely minced (ginger paste works in a pinch)
- 1 tablespoon garlic chili paste (or sambal oelek—go wild if you love heat)
- ½ teaspoon Chinese Five Spice (that warm, mysterious flavor you can’t quite place)
- 2-3 teaspoons cornstarch (optional, but it makes the sauce gloriously glossy)
Instructions
Heat a small dry skillet over medium heat. Add your Szechuan peppercorns and toast them for 1-2 minutes, shaking the pan occasionally, until they smell incredibly fragrant and maybe just start to smoke a tiny bit. Don’t walk away—they can burn in a heartbeat. Once they’re toasted, crush them with a mortar and pestle or pulse them in a spice grinder. This step releases all those tingly, citrusy oils.
In a medium bowl or small jar, combine all your sauce ingredients: the crushed peppercorns, soy sauce, honey, sesame oil, rice vinegar, Chinese cooking wine (if using), minced garlic, minced ginger, garlic chili paste, and Chinese Five Spice. Whisk it all together until it’s well combined and the honey is dissolved. If you want a thicker sauce that clings to the tofu, whisk in the cornstarch now. Set this magical mixture aside.
This is where the magic happens. Heat your peanut oil in a large skillet or wok over medium-high heat until it’s shimmering. Season the oil generously with salt and black pepper (about ½ teaspoon kosher salt per ½ pound of tofu), and swirl it around so it coats the pan. Add your cubed tofu in a single layer—don’t crowd them or they’ll steam instead of sear.
Here’s the hardest part: leave them alone. I know you want to poke and flip and check, but resist! Let them sear undisturbed for 3-4 minutes until they’re golden and crispy on the bottom. They’ll naturally release from the pan when they’re ready. Flip them to another side and repeat. You want at least two beautifully golden sides. When they’re crispy and gorgeous, set them aside on a plate.
To the same pan (all those tofu bits stuck to the bottom are flavor!), add a little more oil if it looks dry. Toss in your sliced onion and mushrooms first—they need a head start. Sauté them over medium-high heat, stirring and tossing constantly, for about 3 minutes until they’re tender and starting to brown.
Now add the rest of your vegetables: cabbage, carrots, bell pepper, and your green veggie of choice. Lower the heat to medium and keep tossing and stirring for 3-5 minutes. You want them tender but still vibrant and slightly crisp—nobody likes mushy stir fry veggies. They should still have some bite.
Add those dried chilies now (careful—they can be potent!), turn on your hood fan, and sauté for one more minute. Your kitchen will smell like a Szechuan restaurant.
Pour in about ¼ cup of your Szechuan sauce (you can always add more—start conservative if you’re heat-sensitive). Let it cook for about 2 minutes, stirring everything together so the veggies get coated and the sauce thickens up a bit. It’ll get glossy and gorgeous.
Divide your beautiful Szechuan tofu among bowls. Sprinkle generously with sliced scallions and sesame seeds. If you’re a heat seeker, add some chili flakes on top. Serve it as is for a low-carb meal, or spoon it over fluffy jasmine rice, chewy soba noodles, or light zucchini noodles.
Notes
Don’t have Szechuan peppercorns? Regular black peppercorns work fine—you’ll lose that signature tingly sensation, but the dish will still be delicious. Asian markets usually carry them, or you can order them online. Once you try them, though, you’ll always keep them stocked.
For the crispiest tofu, use extra-firm and make sure your pan is hot before adding it. Medium tofu will fall apart, and soft tofu will basically dissolve. Also, resist the urge to stir constantly. Give things time to develop color and flavor.
If your sauce seems too thick, thin it with a tablespoon of water. Too thin? Let it simmer an extra minute or whisk in a bit more cornstarch mixed with cold water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Szechuan/Chinese