Get ready to spice up your culinary journey with my Vegan Crispy Szechuan Tofu recipe! Bursting with so much flavors and satisfying textures, this dish is a testament to the rich and complex tastes of Szechuan cuisine. Whether you're craving a fiery stir-fry or seeking a comforting meal with a kick of a spicy sauce, this recipe has got you covered. Best served with a large bowl of white rice!
Why You'll Love This
Vegan Szechuan Tofu is a dish that combines crispy tofu, vibrant veggies, and a fiery sauce, creating a flavor explosion that will leave your taste buds tingling with delight. It's the perfect balance of savory, spicy, and sweet flavors, making it a crowd-pleaser for vegans and non-vegans alike. Plus, it's quick and easy to make, making it an ideal choice for busy weeknights when you want a delicious meal without the fuss.
What is Szechuan Tofu
Szechuan tofu is a popular Chinese dish made with tofu that is typically stir-fried with a spicy and flavorful sauce. It originates from the Sichuan province in China, which is known for its bold and spicy cuisine. Sichuan cuisine usually includes ingredients such as garlic, ginger, soy sauce, chili garlic sauce, and Szechuan peppercorns, which give it a unique and complex flavor. Szechuan tofu is often served with rice or noodles and can be made with a variety of vegetables, such as bell peppers, onions, and mushrooms. It is a popular dish among vegetarians and vegans as it is a great source of protein and can be made without any meat or animal products.
What is Szechuan
Szechuan, also spelled Sichuan, is a province in southwestern China known for its unique cuisine, culture, and natural beauty. The name "Szechuan" is derived from the Sichuan Basin, which is surrounded by mountains and is known for its fertile land and abundant natural resources. Szechuan cuisine is one of the most popular and well-known styles of Chinese cuisine, known for its bold and spicy flavors, use of Sichuan peppercorns, and unique cooking techniques. The province is also home to many natural wonders, including the Jiuzhaigou Valley, Mount Emei, and the Giant Buddha of Leshan. Szechuan is a popular destination for tourists and is known for its rich history, vibrant culture, and stunning landscapes.
Who invented this dish?
It is not clear who invented Szechuan tofu, as tofu has been a staple food in China for thousands of years and Szechuan cuisine has a long history of incorporating tofu into its dishes. However, Szechuan tofu is believed to have originated in the Sichuan province of China, where it is a popular dish among vegetarians and vegans. Szechuan tofu has become a popular dish in Chinese restaurants around the world and is enjoyed by many people for its delicious flavor and health benefits.
What you need
- Sesame Oil: A fragrant oil made from sesame seeds, commonly used in Asian cooking to add a rich, nutty flavor to dishes.
- Vinegar: A sour liquid made from fermented alcohol, commonly used in cooking and as a condiment to add acidity and brightness to dishes. You can use rice wine vinegar.
- Soy Sauce: A savory sauce made from fermented soybeans, wheat, salt, and water, used as a seasoning and condiment in Asian cuisine to add depth of flavor and umami richness. Dark soy sauce is best!
- Sugar: A sweet crystalline substance extracted from various plants, used in cooking to add sweetness and balance to savory dishes.
- Olive Oil: A versatile oil made from pressed olives, prized for its rich flavor and health benefits, commonly used in cooking and as a dressing for salads and other dishes.
- Cornstarch: A fine powder made from corn, commonly used as a thickening agent in cooking to add texture and body to sauces and other dishes.
- Onions: A pungent vegetable with layers of papery skin and a strong flavor, used as a base ingredient in many savory dishes to add depth and complexity.
- Leeks: A mild-flavored vegetable with long, slender stalks and a white bulb, commonly used in soups, stews, and stir-fries to add flavor and texture.
What to do
- Prepare the Tofu: Start by cutting the extra firm tofu into medium-sized cubes. In a bowl, toss the tofu cubes with soy sauce, olive oil, and cornstarch until evenly coated. Arrange the tofu cubes in a single layer on a baking sheet and bake at 400°F for 20 minutes, turning them over halfway through, until golden brown and crispy.
- Saute the Veggies: While the tofu is baking, heat olive oil in a large skillet over medium heat. Add the sliced onions, leeks, and bell pepper, and sauté until they are tender and fragrant.
- Make the Sauce: In a small bowl, mix together the vinegar, soy sauce, and sugar to make the sauce. Pour the sauce into the skillet with the sautéed veggies and stir to combine.
- Thicken the Sauce: In a separate bowl, mix together a slurry of cornstarch and water. Pour the slurry (cornstarch mixture) into the skillet with the veggies and sauce, stirring constantly until the sauce thickens.
- Add the Crispy Tofu: Once the sauce has thickened, add the baked crispy pieces of tofu cubes to the skillet and toss to coat them in the sauce.
- Garnish and Serve: Garnish the Szechuan tofu with sesame seeds and sliced green onions for added flavor and texture. Serve hot over cooked rice or noodles and enjoy the fiery goodness!
Variations
- Extra Spice: Add a few dried red chili peppers or a sprinkle of red pepper flakes to the sauce for an extra kick of heat.
- Vegetable Medley: Experiment with different veggies such as green beans, broccoli, or mushrooms for added color and flavor.
- Mapo Tofu Twist: For a different take, try adding fermented black beans and chili bean paste to create a Mapo Tofu-inspired dish.
Substitutes
- Sichuan Peppercorns for Spicy Flavor: If you can't find Szechuan peppercorns, substitute with regular black peppercorns or chili flakes for a similar flavor profile.
- Silken Tofu for a Softer Texture: If you prefer a softer texture, substitute firm tofu with silken tofu, but handle it gently to avoid breaking it apart during cooking.
- Coconut Sugar for a Healthier Option: Swap out regular sugar for coconut sugar for a lower glycemic index and a slightly different flavor profile. You can also use brown sugar, maple syrup or agave.
FAQ
- Can I make this dish ahead of time?
- Yes, you can prepare the tofu and sauce in advance and store them separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the tofu and sauce in a skillet over medium heat before serving.
- Is this dish gluten-free?
- Yes, as long as you use gluten-free soy sauce, this dish is entirely gluten-free.
- Can I use other types of tofu?
- Yes, you can use extra-firm tofu for a chewier texture or silken tofu for a softer texture, depending on your preference.
Other Vegan Tofu Szechuan
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Vegan Szechuan Tofu
Ingredients
- 5 tablespoon cornstarch
- 2 tablespoon sugar
- 3 tablespoon vinegar
- 1 Bulb onion
- 1 Stalk leek
- 1 Piece bell pepper
- 5 tablespoon sesame oil
- 2 Cups veg stock or water
Instructions
- Toss cubed tofu in cornstarch, oil and soy sauce.
- Lay on a baking sheet and bake for 20-30 my it's at 400F. Turning halfway through.
- Make sauce by sauteing cut up bell pepper, leeks and onions. Season with salt as you go. Add Szechuan pepper if you have any.
- Add 2 cups of veg stock, your soy sauce, sugar and vinegar. Adjust taste and seasonings before thickening sauce with slurry. Create desired sauce consistency.
- Throw in perfectly crisp tofu in your sauce and voila!
- Serve on rice, noodles or salad!
