Easy Szechuan Tofu Adobo

This Easy Szechuan Tofu Adobo is a spicy, tangy, and numbing vegan fusion dish made with tofu, soy sauce, vinegar, garlic, and Sichuan peppercorns. Perfect for a plant-based protein-packed dinner!

2.89 from 17 votes

Print Recipe

Prep Time 10

Cook Time 30

Course Main Course

Cuisine Chinese, filipino

Servings 4

Ingredients

1 block 14 oz firm or extra-firm tofu, pressed and cubed or sliced
4 cloves garlic thinly sliced
2 tablespoons soy sauce
2 tablespoons cane vinegar or white vinegar
½ cup water
1 tablespoon coconut sugar or brown sugar
1 teaspoon Szechuan peppercorns toasted and lightly crushed
2 tablespoons oil neutral oil like canola or avocado oil
2 scallions thinly sliced (for garnish)
Optional: Extra Szechuan pepper or chili oil for serving

Instructions

Prep the Tofu

Cut tofu into thick slices or cubes. Optionally, press it beforehand to remove excess moisture for a firmer texture.

Sauté the Garlic

In a pan over medium heat, add oil and sauté sliced garlic until golden and fragrant. Be careful not to burn it.

Build the Adobo Base

Pour in soy sauce, vinegar, water, and coconut sugar. Stir to combine, then add tofu gently into the pan.

Add the Szechuan Kick

Sprinkle in crushed Szechuan peppercorns. Let everything simmer gently for 10–15 minutes until the tofu is infused and the sauce is slightly reduced.

Finish & Garnish

Once the sauce thickens and clings to the tofu, turn off the heat. Top with sliced scallions and a little more Szechuan pepper if desired.

Serve & Enjoy

Serve hot with steamed jasmine rice, garlic fried rice, or noodles. Bonus: Leftovers make an amazing lunch the next day.

Keyword adobo, Sze Chuan, tofu