Spicy Szechuan Tofu Stir-Fry
Spicy Szechuan Tofu Stir-Fry combines crispy tofu with colourful vegetables and a fiery sauce made with Szechuan peppercorns, chilli paste, ginger, and garlic. This quick vegan dinner is ready in only 35 minutes.
Equipment
- Large Plate
- Small mixing bowl
- Tofu Press
- Whisk
- Wok or Skillet, Large
Ingredients
For the Szechuan Sauce
- 3 tablespoons Tamari gluten-free
- 2 tablespoons Rice Vinegar
- 1 tablespoon Szechuan Peppercorns ground
- 2 tablespoons Chilli Paste
- 1 tablespoon Hoisin Sauce gluten-free
- 1 tablespoon Maple Syrup
- 2 tablespoons Water
For the Tofu and Vegetables
- 14 ounces Firm Tofu pressed and cut into cubes
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable Oil divided
- 1 medium Red Bell Pepper sliced
- 1 medium Zucchini sliced
- 1 large Carrot thinly sliced
- 1 cup Snap Peas trimmed
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 1 tablespoon Sesame Oil
For the Garnish
- 2 tablespoons Green Onions chopped
- 1 tablespoon Sesame Seeds
Instructions
For the Szechuan Sauce
- Place the tamari, rice vinegar, ground Szechuan peppercorns, chilli paste, hoisin sauce, maple syrup, and water in a small mixing bowl.
- Whisk until thoroughly combined.
- Set the sauce aside.
For the Tofu
- Press the tofu thoroughly to remove excess moisture.
- Cut the tofu into evenly sized cubes.
- Place the tofu cubes on a large plate.
- Sprinkle with the cornstarch.
- Toss gently until every cube is evenly coated.
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat.
Add the coated tofu.
- Stir-fry for 7 minutes until crisp and golden on all sides.
- Transfer the tofu to a clean plate.
For the Vegetables
- Add the remaining tablespoon of vegetable oil to the wok.
- Add the bell pepper, zucchini, carrot, and snap peas.
- Stir-fry for 5 minutes until tender-crisp.
- Add the garlic and ginger.
- Stir-fry for 1 minute until fragrant.
- Pour the prepared Szechuan sauce over the vegetables.
- Stir until the vegetables are evenly coated.
- Bring the sauce to a simmer.
- Cook for 2 minutes until it begins to thicken.
- Return the crispy tofu to the wok.
- Fold gently until the tofu is coated with sauce.
- Drizzle with sesame oil.
- Cook for 1 final minute.
- For Serving
- Remove the wok from the heat.
- Garnish with green onions and sesame seeds.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the stir-fry immediately over steamed jasmine rice, brown rice, or noodles. Garnish it with green onions, sesame seeds, fresh cilantro, or additional chilli paste. Cauliflower rice is a suitable lighter accompaniment.Recipe Notes
Press the tofu thoroughly before coating it with cornstarch. Removing excess moisture helps the cubes brown and become crisp. Cook the tofu in a single layer and work in two batches when the wok is too small to prevent overcrowding.Variations
Replace the zucchini or snap peas with broccoli, mushrooms, baby corn, bok choy, or green beans. Cashews or peanuts can be added for extra crunch. Reduce the chilli paste and Szechuan peppercorns for a milder version.Ingredient Advice
Use certified gluten-free tamari, hoisin sauce, cornstarch, and chilli paste when preparing the recipe for someone with coeliac disease or gluten intolerance. This dish contains soy and sesame and is therefore not suitable for soy-free or sesame-free diets.Wine Advice
A slightly sweet Riesling helps soften the heat from the chilli and Szechuan peppercorns. A crisp Sauvignon Blanc provides a refreshing contrast to the rich sauce and sesame oil.Nutrition values
Calories: 290 kcal | Carbohydrates: 25 g | Protein: 15 g | Fat: 16 g | Saturated Fat: 2 g | Sodium: 1050 mg | Sugar: 9 g