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Export 13 ingredients for grocery delivery
Step 1
Slice a drained and pressed block of tofu crosswise into 8-10 rectangles of about 1/2" thickness. (A tofu press like this one is very helpful for pressing tofu).
Step 2
FOR FRIED TOFU (with oil): Preheat a large heavy-bottomed skillet (I use the larger one from this set) over medium high heat. Add 1 tsp of oil (or spray with cooking spray). Arrange tofu rectangles in a single layer (see picture below). Cook 3-4 minutes until the bottom turns golden brown. Flip and cook another 3-4 minutes. Set aside.
Step 3
FOR BAKED TOFU (oil-free): Preheat the oven to 425°F (220°C). Arrange tofu rectangles on a parchment-lined baking sheet. Bake 12-15 minutes until the top surface starts turning golden, then flip and cook 5-7 minutes more.
Step 4
Slice each cooked tofu rectangle into bite-sized pieces, set aside.
Step 5
While the tofu is cooking, chop peppers and onions into 1/2-inch cubes. (This is also a good time to make Szechuan sauce - see below.)
Step 6
Once the tofu is done frying (or while it's baking in the oven), preheat the same skillet on medium-high. Add 1 tsp oil (or spray with cooking spray). Add cubed peppers and onions, toss well, and cook quickly to get some of the pieces slightly charred around the edges, about 2-3 minutes. The vegetables don't need to get cooked through - it's best if they retain some crunch. Take the vegetables out and set aside. They'll look something like this:
Step 7
In a small bowl or a measuring cup, whisk cornstarch and soy sauce until the cornstarch is dissolved. Add the rest of the ingredients, chili garlic sauce through water, and whisk to combine. Set aside.
Step 8
Reheat the same skillet you cooked tofu and peppers in (or just peppers if you baked the tofu) over medium heat. Add 1 tsp of oil or spray with cooking spray. Add tofu cubes, and immediately pour in the Szechuan sauce (be careful as it may start splattering).
Step 9
Reduce the heat to medium, and cook, stirring often, until the sauce thickens, about 1-2 minutes. Once the sauce has reduced by half, add peppers and onions. Toss well, and cook another 2-3 minutes, or until most of the liquid evaporates, and each piece of tofu and vegetables is covered with sticky golden-brown glaze.
Step 10
Serve topped with chopped scallions with a side of steamed rice. Enjoy!
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