This crispy Szechuan-style tofu stir fry is a bold, satisfying plant-based meal packed with flavor and texture. Think crispy tofu tossed in a rich, sticky sauce that’s spicy, tangy, and just a little sweet—exactly the kind of dish that turns dinner into something special. It’s the kind of recipe you’ll find yourself coming back to again and again, whether you’re vegan or just looking to eat more plant-based meals.
This dish is inspired by the flavors of traditional Sichuan cuisine, famous for its spicy and aromatic profiles. While it stays true to those essential flavors, it’s also made with easy-to-find ingredients, and it’s adaptable enough to use up whatever veggies you’ve got sitting in the fridge. Serve it over fluffy jasmine rice, noodles, or even wrapped in lettuce leaves for a lighter option.
What Is Szechuan Tofu?
Szechuan tofu is a vegan take on the famous Sichuan-style dishes from China’s Sichuan Province—home to bold flavors, mouth-numbing spice, and unique seasoning techniques. What makes this dish special is the dynamic sauce: it brings together vinegar, chili, sweeteners like maple syrup, and signature Chinese spices like five spice and garlic.
Tofu is the perfect base for soaking up these flavors. It has a mild taste on its own, but when prepared properly, it transforms into something incredibly delicious and satisfying. When pan-fried until golden and crispy, tofu takes on a chewy, meaty texture that’s super satisfying. Combine that with a tangy, spicy glaze, and you’ve got a dish that delivers on every level.
If you’re unfamiliar with Szechuan peppercorns, they’re not just spicy—they give a slightly tingly, numbing sensation that makes Sichuan dishes unique. If you can find them, use them! Otherwise, chili flakes or peppercorn blends make great substitutes for that fiery kick.
Reasons You’ll Love This Recipe
Totally Plant-Based & Gluten-Free: Whether you’re catering to dietary restrictions or simply eating more consciously, this recipe fits the bill.
Refined Sugar and Nut-Free: Sweetened naturally with maple syrup and free of allergens like nuts, it’s accessible and wholesome.
Make It Your Way: Dial up the heat or make it mild. Add your favorite veggies or clean out the fridge—it’s easy to adapt to your mood and pantry.
Fast & Weeknight-Friendly: No deep frying or fancy techniques here. Just crispy tofu and a quick sauce for a restaurant-quality meal at home.
Great for Meal Prep: Make a double batch and enjoy leftovers for lunch the next day—it reheats beautifully.
Szechuan Tofu Ingredients
Here’s a breakdown of what you’ll need and why each ingredient matters:
- Tofu (firm or extra firm): Choose the firmest variety you can find. Pressing it removes moisture, helping it crisp up when cooked and absorb the sauce
- Red Bell Pepper: Adds color and a subtle sweetness that balances out the spice. Yellow or green peppers, zucchini, or mushrooms also work well.
- Tamari: A gluten-free alternative to soy sauce, but soy sauce works fine if gluten isn’t an issue. Both add essential salt and umami depth.
- Rice Vinegar: Adds brightness and acidity to cut through the richness. White wine vinegar or apple cider vinegar can be swapped in a pinch.
- Sriracha (or chili paste): Delivers the spicy element of the dish. Adjust according to your heat preference. Sambal Oelek, Gochujang, or even a spicy chili oil are fun alternatives.
- Maple Syrup: Rounds out the heat and acidity with a natural sweetness. Agave or brown rice syrup can also work.
- Fresh Garlic: A must-have. It adds a bold, savory punch that makes the whole dish more aromatic and flavorful
- Chinese Five Spice: A warming blend that includes Sichuan peppercorns, cloves, cinnamon, and fennel. It adds depth and complexity you can’t get from a single spice
- Black Pepper: Enhances the other spices and gives the dish a warm undertone.
- Ginger (fresh or ground): Adds brightness and zing. Use fresh if you have it for a sharper, more fragrant taste.
- Chili Flakes: Used to mimic the heat and tingle of real Sichuan peppercorns. If you do find Sichuan peppercorns, toast and grind them for a more authentic flavor.
- Neutral Oil: Something with a high smoke point like canola, avocado, sunflower, or peanut oil is best for frying the tofu without burning.
- Cornstarch: Helps crisp the tofu and thickens the sauce into a beautiful glossy glaze.
- Scallions: Sliced on the bias, they add freshness, crunch, and a pop of green to finish the dish.
Optional add-ins: broccoli, baby corn, snow peas, water chestnuts, or shredded carrots all work beautifully in this stir fry if you want to bulk it up.
How To Make Szechuan Tofu
- Press the Tofu
Start by removing as much water as possible from your tofu. Wrap it in a clean kitchen towel or paper towels, place it on a plate, and set something heavy (like a skillet or a few cookbooks) on top. Let it press for at least 30 minutes to help it crisp up in the pan. - Mix the Sauce
While the tofu is pressing, stir together your tamari, vinegar, sriracha, maple syrup, garlic, ginger, Chinese five spice, chili flakes, and black pepper in a small bowl. Set this aside—you’ll want it ready to go when the tofu is cooked. - Prepare the Tofu
Cut the pressed tofu into cubes (about ¾ to 1 inch). Toss the cubes gently in cornstarch until each piece is coated. This will give it a perfectly crispy exterior once fried. - Cook the Tofu
Heat oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer (you may need to do this in batches). Cook for 5–7 minutes, turning occasionally, until all sides are golden and crispy. - Add the Vegetables and Sauce
Add your sliced red pepper (and any other vegetables) to the pan with the tofu. Pour the prepared Szechuan sauce over everything. Stir well to coat. Cook for another 2–3 minutes, until the sauce thickens into a glaze and the veggies are slightly tender but still crisp. - Serve and Garnish
Spoon the Szechuan tofu over steamed rice, noodles, or quinoa. Top with sliced scallions and (optional) a sprinkle of sesame seeds or chopped cilantro for added color and flavor.
Tips for Success:
- For Extra Crispy Tofu: Let the tofu sit in the pan untouched for a minute or two on each side to get that beautiful crust.
- Don’t Overcrowd the Pan: Cook the tofu in batches if necessary to avoid steaming.
- Want More Heat? Add a dash of chili oil or more sriracha to the sauce.
Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan to bring back some crispiness.