vegan szechuan tofu

Chinese style easy Szechuan tofu and peppers is a delicious, spicy stir fry dish that tastes better than takeout. The key is using my simple Szechuan sauce made with easy to find ingredients. Tofu can be either fried or baked to reduce oil. Serve with brown rice and additional Asian-style hot sauce if desired.

Easy Szechuan Tofu and Peppers

red bell pepper,

green bell pepper,

onion,

Avocado or grapeseed oil OR cooking spray, as needed for frying

2-3 scallions, chopped diagonally, to serve

Tbsp **low-sodium soy sauce

cornstarch

chili garlic sauce

Tbsp rice vinegar

Tbsp brown or coconut sugar

tsp toasted sesame oil (optional)

tsp black pepper (freshly ground if available)

granulated garlic

ginger

water (room temperature)

Slice the tofu

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).

Tofu frying method

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.

Baked tofu method

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.

Cut the tofu

Slice each cooked tofu rectangle into bite-sized pieces, set aside.

Chop peppers and onions

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.)

Cook peppers and onions

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:

Make Szechuan sauce

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.

Add tofu and sauce to the skillet

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).

Mix in peppers and onions

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.

Serve with scallions and rice

Serve topped with chopped scallions with a side of steamed rice. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/udszmyu5pfryw4iqcg3g.mp4

Vegan Szechuan tofu and peppers is a delicious Chinese-style stir fry made with easy to find ingredients. This spicy Asian-style vegan dinner recipe is quicker and tastier than takeout. Made with a spicy homemade Szechuan sauce. Serve over brown rice for an easy and filling meal.

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Top 1 vegan szechuan tofu recipes from across the web

The most viewed vegan szechuan tofu 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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Easy Szechuan Tofu and Peppers

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