Spicy Sichuan Tofu Stir-Fry

If you are searching for a dish that excites your palate and warms your soul, look no further than Fiery Sichuan Tofu Delight. This vibrant and spicy dish is a celebration of flavors, textures, and the rich culinary traditions of Sichuan cuisine. Known for its bold use of spices and mouth-numbing heat, Sichuan food has gained popularity around the globe, making it a favorite among spicy food enthusiasts. Whether you're a devoted vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe offers a delightful balance of fiery flavors and wholesome ingredients.

Dive into the vibrant world of flavors with Fiery Sichuan Tofu Delight, a dish that perfectly blends spicy, mouthwatering sensations with nutritious ingredients. This recipe celebrates Sichuan cuisine, renowned for its bold spices and unique heat. You'll explore its rich history, essential ingredients like Sichuan peppercorns and chili oil, and step-by-step cooking instructions to craft this delicious plant-based meal. Ideal for spice lovers and health-conscious eaters, this culinary adventure promises to elevate your dinner table with captivating tastes that leave you wanting more.

Print Recipe Pin Recipe

Ingredients

14 oz (400g) firm tofu, pressed and cubed

2 tablespoons sesame oil

1 medium onion, sliced

3 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, sliced

1 green bell pepper, sliced

1 zucchini, sliced

2-3 tablespoons Sichuan peppercorns (adjust based on heat preference)

2-3 tablespoons doubanjiang (Sichuan chili bean paste)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 cup snap peas

3 green onions, sliced for garnish

Sesame seeds for garnish

Instructions

Prep the Tofu: Start by pressing the tofu for at least 30 minutes to remove excess moisture. After pressing, cut the tofu into bite-sized cubes.

Cook the Tofu: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add cubed tofu and stir-fry until all sides are golden brown (about 7-10 minutes). Remove from skillet and set aside.

Sauté Aromatics: In the same skillet, add another tablespoon of sesame oil. Once hot, add the sliced onion and stir-fry for about 2 minutes until softened. Then add minced garlic, grated ginger, and Sichuan peppercorns. Stir continuously for about 1 minute until fragrant.

Add Vegetables: Toss in the sliced red and green bell peppers, and zucchini. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.

Incorporate Flavor: Add the doubanjiang (chili bean paste) and mix well to coat the vegetables. Continue cooking for 1 minute for flavors to meld.

Combine Ingredients: Return the cooked tofu back to the skillet. Add soy sauce, rice vinegar, and sugar. Mix everything thoroughly and stir-fry for an additional 2-3 minutes.

Finish with Snap Peas: Add snap peas and stir-fry for another minute, allowing them to stay crunchy. Adjust seasoning if necessary.

Serve: Remove from heat. Garnish with sliced green onions and sprinkle sesame seeds on top. Serve hot over steamed rice or noodles.

Prep Time, Total Time, Servings:

15 minutes | 30 minutes | Serves 4