Sticky Szechuan Tofu

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Sticky Szechuan Tofu Recipe

Yield

2 servings

Type

Vegan

Time

20 minutes

Level

Beginner

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Ingredients

Tofu Soy Sauce Szechuan Peppercorns Garlic Sesame oil Ginger Chilli flakes Soy sauce Maple syrup

Chop tofu into bitesize chunks and fry off in a splash of oil until golden. Alternatively cook in air fryer.

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Prepare tofu

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1

1

Toast the Szechuan peppercorns over a medium heat in a wok or frying pan. Crush the peppercorns into a fine powder in a pestle and mortar, then set aside.

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Szechuan

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2

2

Place another splash of oil in the wok and then fry off the crushed garlic, then add the ginger and chilli flakes.

Fry garlic

3

3

Add the crushed peppercorns, soy sauce, maple syrup and rice wine vinegar. Simmer in the pan for 5 minutes until thick and gloopy.

Make the sauce

4

4

Toss in the tofu and coat in the sauce, and simmer for another 5 minutes. The sauce should cling to the tofu pieces and be pretty thick. Serve with rice and top with sesame seeds.

Add tofu

5

5