Szechuan Tofu w/ Veggies + Noodles
User Reviews
5
4 reviews
Excellent
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4 Servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
Asian
Szechuan Tofu w/ Veggies + Noodles
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This spicy Szechuan tofu recipe is filled with flavour, protein-dense, and a perfectly well-balanced meal.
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Ingredients
For the tofu stir fry
- 12 ounce tofu extra firm; 350 grams
- 1.5 tablespoons soy sauce or Tamari for gluten-free, low sodium
- 2 tablespoons cornstarch
- 6-8 cups mixed vegetables frozen; for stir fry
- 6-10 dried red chili Chinese, Arbol, or Sichuan if you can find them, or another spicy dried pepper (adjust to your heat preference)
For the Szechuan sauce
- ¼ cup soy sauce low sodium
- ¼ cup water filtered
- 1 tablespoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Shaoxing wine
- 2 cloves garlic peeled + minced
- 2 teaspoons ginger grated, fresh
- 1 teaspoon red pepper flakes or crushed Szechuan peppercorns (but they can be hard to find)
- ½ teaspoon Chinese five spice
- 1.5 tablespoons cornstarch
For serving (optional)
- brown rice Or spiralized vegetable noodles
- noodles
- quinoa
- sesame seeds
- green onion or chives
Instructions
Press the tofu
- Cut your tofu into half-inch cubes. Then arrange some paper towels or a clean dish towel on a cutting board and place the cubes in a single layer on top. Now add another clean dish towel on top of the cubes and another cutting board, flat plate, or baking sheet on top. Finally, place something very heavy on top like a cast-iron skillet or heavy books. Press like this for 15 minutes.
Prepare the tofu
- Preheat the oven to 425℉/218℃ convection bake and line a baking sheet with parchment paper.
- Once the tofu is pressed, place the cubes in a medium bowl with the soy sauce and gently mix. Then add the cornstarch and gently stir to coat the pieces.
- Arrange the tofu in a single layer on your baking sheet, leaving space in between each cube. Bake for 15 minutes, then flip, and bake for an additional 15-20 minutes, or until desired crispiness is reached.
For the Szechuan sauce + veggies
- While the tofu is baking, combine all the sauce ingredients in a small bowl and whisk together. Set aside.
- Preheat a cast iron pan or wok on your stovetop, and then add the frozen veggies to stir fry for 2-3 minutes (don't overcook them, they taste best when still a little crisp). Then add the sauce and let it simmer for 2-3 minutes with the veggies to slightly thicken the sauce.
- Add the baked tofu cubes to the pan with the veggies and toss to coat them.
- Serve with grains of your choice or spiralized vegetable noodles. Then top with green onion and sesame seeds if you'd like.
Notes
- Leftovers keep refrigerated in a sealed container for 3-4 days.
- Try and cut your tofu cubes as uniformly as possible for even cooking and crispiness.
- Arrange the cubes in a single layer with space in between each piece. They shouldn’t touch each other on the baking tray in order to get the maximum crisp level.
- If you don’t have a convection oven, it may take an extra few minutes to get crispy results. Bake until desired crispiness level is reached.
- For the best texture, plan to enjoy your Szechuan tofu immediately. The longer it sits in the sauce, it will begin to lose its crispy exterior.
Nutrition Information
Show Details
Calories
302cal
(15%)
Carbohydrates
55g
(18%)
Protein
18g
(36%)
Fat
3g
(5%)
Sodium
983mg
(41%)
Potassium
852mg
(18%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
14212IU
(284%)
Vitamin C
29mg
(32%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302cal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Sodium | 983mg | 41% |
| Potassium | 852mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 14212IU | 284% |
| Vitamin C | 29mg | 32% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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