Spicy Szechuan Tofu and Vegetable Stir-Fry
Looking for a vibrant and spicy dish that's also vegan? This Spicy Szechuan Tofu and Vegetable Stir-Fry is the answer! Bursting with flavor and loaded with nutritious veggies, it's a perfect quick meal for busy weeknights. Serve it over steamed rice or noodles for a satisfying dinner that's sure to become a favorite.
Ingredients
- 1 block firm tofu (14 oz)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 2 tablespoons Szechuan sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Prepare the Tofu: Cut the tofu into cubes and press to remove excess moisture. This will help achieve a crispy texture when frying.
- Cook the Tofu: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add more oil if needed. Add the minced garlic and ginger, sautéing until fragrant. Then add the sliced bell peppers and broccoli, cooking until just tender.
- Combine and Sauce: Return the crispy tofu to the skillet. In a small bowl, mix together soy sauce, Szechuan sauce, rice vinegar, sesame oil, and chili flakes. Pour over the stir-fry, tossing to coat everything evenly.
- Garnish and Serve: Cook for an additional 2-3 minutes until everything is well combined and heated through. Serve hot, garnished with sesame seeds and chopped green onions.
Cook’s tips
- Press the tofu thoroughly (at least 15 minutes) to remove excess moisture for a crispier texture.
- Prep all ingredients before you start cooking—stir-frying moves fast and you won't have time to chop.
- Use a large wok or skillet to avoid overcrowding; this helps the tofu brown evenly and the vegetables stay crisp-tender.
- Adjust the heat level by adding more or fewer chili flakes to suit your spice preference.
- Serve immediately after cooking for the best texture; the tofu loses crispiness if it sits too long.
Substitutions
- Use tempeh or seitan instead of tofu for a different protein.
- Substitute bell peppers and broccoli with snap peas, carrots, or mushrooms.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free or lower-sodium option.
- If you don't have Szechuan sauce, mix 1 tablespoon hoisin with 1 tablespoon chili garlic sauce.
- For a nuttier flavor, replace sesame oil with peanut oil.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until heated through. Note that the tofu will lose some crispiness upon reheating.
FAQ
Can I make this dish gluten-free?
Yes, use tamari instead of soy sauce and check that your Szechuan sauce is gluten-free.
Can I use frozen vegetables?
Absolutely, but thaw and drain them thoroughly to prevent excess moisture in the stir-fry.
How can I make the tofu extra crispy?
Press the tofu well, then toss it in a little cornstarch before frying to create an even crispier coating.
What can I serve with this stir-fry?
It pairs beautifully with steamed jasmine rice, noodles, or even quinoa for a complete meal.
