szechuan recipe

Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!

Szechuan Tofu and Veggies

salt and pepper

onion

mushrooms (optional)

shredded cabbage (or shredded brussels, or shredded broccoli)

carrots

red bell pepper, thinly sliced

beans

: 6- 8 small dried red Chinese or Arbol chilies

garnish: scallions, sesame seeds, chili flakes

Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly.  Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.

To the same pan, add a little more oil if needed,  onion, and mushrooms and sauté over medium high heat &#8211; stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried chilies if you like -and lower heat to medium, and sauté,  tossing &amp; stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!

Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.

Divide among two bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.

Serve this just as it is, or over rice, or noodles&#8230; and remember, do not eat the dried chilis!

This was fantastic! I’ve made it twice, once with tofu and once with shrimp, and used the corn starch version of the sauce for stir fry. The sauce kept great in the fridge for a couple of days, between the two versions. Both were terrific but I loved the tofu especially. I used regular peppercorns and served it over quinoa. Way better than restaurant takeout.

I doubled the sauce and made it a day ahead to make dinner quicker.
(I used regular peppercorns, and did not have chilis.)
I also put some of the extra sauce on the tofu and baked it.
New and interesting flavors to put into the rotation.
THanks

Delicious. Freezes well, too. Next time I make it, I think I'll skip the tofu and sub cashew nuts (saves time and I'm not a huge tofu fan).

Turned out really nice. Served with rice. Used packaged szechuan sauce instead of making my own

I really wanted to love this recipe but I found it to be a bit salty with the base of tamari. I had to put about 1/4 cup of water to make it more tolerable. Any suggestions?

I made this recipe last night and substituted some of the veggies. It was super good and the sauce was delicious! Will make again.

I made this for our meatless Monday dinner and it was so delicious!  I made a large batch of the Szechuan sauce to have on hand for more meals to come.  Thank you so much!

This is delicious! My husband made it for dinner tonight and I practically licked the bowl!

https://content.jwplatform.com/videos/NWwbsRCC.mp4

Szechuan Tofu and Veggies Video 

Easy to make and tasty shrimp recipe that&#x27;s ready in 20 minutes.

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Top 2 szechuan recipe recipes from across the web

The most viewed szechuan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Szechuan Tofu and Veggies

Szechuan Shrimp Stir Fry

The most viewed szechuan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine