Meal Manager
Szechuan Tofu

Szechuan Tofu

Crispy tofu tossed in a bold, spicy Szechuan-style sauce with fragrant garlic and ginger—fast, fiery, and seriously satisfying.
Serves: 2
Dinner
Vegan
Prep: 15
Cook: 10
Quick & Easy
Spicy
Stovetop
Cuisine: Sichuan
Skill level:
N/A
579 kcalCalories
32 gCarbs
25 gNet Carbs
38 gProteins
38 gFats
7 gFibers
  • Press tofu to remove excess moisture, then cut into 2 cm cubes. Toss evenly with cornstarch to lightly coat.
    Tofu (Firm): 400 g
    Corn Starch: 2 tbsp
  • Make the sauce by mixing soy sauce, rice vinegar, sugar, water, Sichuan pepper, and chili flakes. Set aside.
    Sugar: 1 tsp
    Chilli Flakes: 0.5 tsp
    Rice Wine Vinegar: 1 tbsp
    Water: 60 ml
    Soy Sauce: 2 tbsp
    Sichuan peppercorns: 1 tsp
  • Heat oil in a skillet over medium-high. Fry tofu until golden and crisp on all sides. Remove to a plate.
    Vegetable Oil: 2 tbsp
  • In the same pan, add a touch more oil if needed. Stir-fry garlic and ginger until fragrant, then add doubanjiang and cook 30–45 seconds.
    Garlic: 3 cloves
    Doubanjiang: 1 tbsp
    Ginger: 1 tbsp
  • Return tofu to the pan, pour in the sauce, and toss. Simmer 1–2 minutes until glossy and lightly thickened. Finish with chopped spring onions and a drizzle of chili oil.
    Spring Onions: 2 spring onions
    Crispy Chilli Oil: 1 tbsp
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