Spicy Szechuan Tofu Stir Fry
About this recipe
If you're craving a quick and satisfying meal, this Spicy Szechuan Tofu Stir Fry is the perfect solution. It's packed with crispy tofu and vibrant vegetables, all tossed in a spicy, flavorful sauce that rivals any takeout dish.
Ready in just 30 minutes, this recipe is not only delicious but also super easy to whip up. The combination of textures and flavors makes it a standout choice for a weeknight dinner.
Ingredient notes
- 400g firm tofu, cut into 1-inch dices (about 14oz)
- 1 green chilli pepper or bell pepper, cut into small pieces
- 1 red chilli pepper or bell pepper, cut into small pieces
- 8-10 tbsp corn starch (about ½ cup, corn or potato starch)
- 2 tbsp light soy sauce or all-purpose soy sauce
Tips from Khin's Kitchen’s video
- Pat dry the tofu before cutting and marinating to ensure it gets crispy when fried.
- Coating the tofu in corn starch before frying helps achieve that perfect crispy texture.
- Make sure to stir fry the vegetables before adding the ginger, garlic, and Sichuan peppercorns for maximum flavor.
Good to know
- How long does it take to make this dish?
- The total time to make the Spicy Szechuan Tofu Stir Fry is 30 minutes.
- What can I substitute for Sichuan peppercorns?
- You can use your choice of dry chillies, mild or hot, as a substitute.
- What should I serve with this stir fry?
- This dish is great served with rice or noodles.
No life story here — the video and the recipe are the whole point. All credit to Khin's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Pat dry the tofu and cut it into 1-inch size cubes and marinate with soy sauce.
- 2
Coat the tofu with corn starch and fry them until crispy.
- 3
Prepare the sauce and set it aside.
- 4
Stir fry the vegetables and follow with ginger, garlic, Sichuan peppercorns, and chilli peppers.
- 5
Pour the sauce in and add the fried tofu pieces.
- 6
Combine everything well until the sauce is thick and glossy.
- 7
Remove from heat and enjoy with rice or noodles.
Credit where it’s due: this recipe was transcribed from Khin's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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