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Vegan Szechuan Tofu

makepurethyheart
Oven baked crispy tofu in bold and robust Szechuan Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 People

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!

Video

Notes

Once you learn this, you are going to be able to create many variations. Kung Pao, sweet & sour, Gen two, Sesame and many more. Keep practicing and have a good grasp on the fundamentals of using slurry and making asian sauces. And always remember to add your own flair! 
Keyword asian, Chinese takeout, Sichuan, Sze Chuan