This Szechuan tofu recipe (Kung Pao Tofu) is loaded up with healthy veggies and bursting with authentic flavor! It’s easy to make in 30 minutes. Vegan, with a video.
Remember the authentic Szechuan Sauce I posted a while back? With hundreds of reviews, it is one of our most highly rated sauces. This time, I will show you how to use it as a stir-fry sauce with tofu.
As a chef, I am always asked about stir-fry and how to improve it. My answer is always the same: quick, high heat, and a balanced stir-fry sauce. With this Szechuan tofu recipe, you’ll learn the secret to creating a delicious stir-fry in no time flat! Here’s our Kung Pao Chicken recipe.
Why You’LL Love This
- Incredible flavor & texture! A sweet, savory, spicy, and tangy sauce paired with crispy tofu and crunchy veggies.
- So healthy. Colorful veggies rich in antioxidants and vitamins, plus high-protein tofu!
- Versatile! Sub tofu for shrimp, chicken, or beef.
- Quick & easy. The perfect 30-minute weeknight meal.
Szechuan Tofu Ingredients
- Szechuan sauce: Use store-bought or make your own Szechuan Sauce. It’s sweet, savory, spicy, and tangy—so much flavor!
- Tofu: Use firm or extra firm tofu, patted dry with paper towels and cubed. You can easily sub shrimp, chicken, or beef here!
- Veggies: Thinly sliced onion, sliced mushrooms (optional), shredded cabbage (or shredded brussels or shredded broccoli), shredded carrots or matchstick carrots, thinly sliced red bell pepper, and asparagus (or snap peas, edamame, green beans, or a combo of crunchy green veggies!).
- Dried red Chinese chilies: Or Arbol chilies. Optional, but adds a nice kick!
- Peanut oil: Or other high heat oil. Essential for frying the tofu and veggies in a wok or skillet.
- Garnish: Scallions, sesame seeds, and chili flakes.
- For serving: Serve on its own or over rice, soba noodles, or zucchini noodles.
How to Make Szechuan Tofu
Step 1: Make the Szechuan Sauce. Toast szechuan peppercorns in a hot dry skillet over medium heat for 1-2 minutes, then crush with a mortar and pestle. Place all ingredients in a medium bowl and whisk until combined. Whisk in optional corn starch.
Step 2: Pan-sear tofu. Heat oil in a large skillet or wok. Season generously with salt and pepper (I typically do 1/2 tsp kosher salt per 1/2 pound of tofu). Swirl the seasoned oil, then add tofu and sear on at least two sides, until crispy and golden. Don’t wiggle or move the tofu. Wait until it naturally releases from the pan before flipping it. Set the tofu aside.
Step 3: Sauté vegetables. Add more oil to the pan if needed, then add the onion and mushrooms and sauté over medium-high heat. Stir constantly, until tender (3 minutes). Add the remaining veggies, reduce heat to medium and stir for 3-5 minutes. The veggies should be tender, but still vibrant and slightly crisp. Add dried chilies, turn hood fan on, and sauté for one minute.
Step 4: Add sauce. Add 1/4 cup of Szechuan Sauce (or more to taste). Cook 2 minutes to thicken, then toss in the tofu cubes (or shrimp, chicken, or beef) to warm.
Step 5: Serve. Divide among bowls, garnish with sesame seeds, green onions, and chili flakes. Serve as is or over rice or noodles.
And remember… do not eat the dried chilies!
Kung Pao Tofu Serving Suggestions
Serve as is or over a bowl of rice or noodles. Try this with our Jasmine Rice or Coconut Rice!
Garnish with sesame seeds and scallions, and if you want extra heat, add chili flakes!
Substitutions & Variations
- Tofu: Shrimp, chicken, or beef can be used instead. Shrimp is particularly tasty!
- Veggies: Get creative here and use whatever you’d like! It’s a nice way to use up excess vegetables.
FAQs
Floral and citrusy, and they give a sort of tingling “zing” to the dish!
If needed, you can simply sub black pepper or peppercorns! The sichuan peppercorns give the sauce a really authentic “zingy-ness” that is hard to replicate, but it also tastes great without.
If you add the dried chilies and garnish with chili flakes then the dish will be a bit spicy. However, you can skip the chilies and chili flakes and it will be a mild spice.
Meal Prep & Storage
If you’d like to prep a few things ahead of time, you can make the szechuan sauce in advance and store in a jar in the fridge. You can also prep the veggies a day or two in advance by slicing and chopping them.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Tasty healthy Szechuan Tofu and Veggies! So much flavor here! See more tofu stir-fries below. 🙂
xoxo
More Favorite Szechuan Recipes
Szechuan Tofu video
Szechuan Tofu Recipe
- Prep Time: 15 mins
- Cook Time: 15mins
- Total Time: 30 minutes
- Yield: 2
- Category: vegan, adaptable, tofu, stir-fry
- Method: stir-fry
- Cuisine: Chinese
- Diet: Vegan
Description
Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!
Ingredients
- 1/4 cup Szechuan Sauce ( store-bought or make your own- see notes below) and more to taste! (please multiply if doubling or tripling the recipe) See notes.
- 2 tablespoons peanut oil or high heat oil
- generous pinch salt and fresh cracked black pepper
- 8–12 ounces organic, firm or extra firm tofu, patted dry and cubed (or sub shrimp or chicken cubes)
- 1/2 cup thinly sliced onion
- 4 ounces sliced mushrooms (optional)
- 2 cups shredded cabbage (or shredded Brussels, or shredded broccoli)
- 1 cup shredded carrots or matchstick carrots
- 1/2 red bell pepper, thinly sliced
- 1 cup asparagus, snap peas, edamame green beans
- optional: 6-8 small dried red Chinese or Arbol chilies
- garnish: scallions, sesame seeds, chili flakes
Serve this on its own, over jasmine rice or over soba noodles or zucchini noodles.
Instructions
- Make the Szechuan sauce, set aside. (see notes)
- Heat oil in a large skillet or wok. Season oil generously with salt and black pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set it aside.
- To the same pan, add a little more oil if needed, add onion, and mushrooms and sauté over medium-high heat – stirring constantly, until tender, about 3 minutes. Add the remaining veggies, lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp. Add the dried chilies, turn the hood fan on, and saute for one minute.
- Add ¼ cup of the Szechuan Sauce, adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
- Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
- Serve this just as it is, over rice, or noodles. And remember, do not eat the dried chilies!
Notes
Prepare the shrimp and chicken the same way as the tofu ( using less salt for the shrimp), pan searing first, then set aside.
Leftovers will keep up to 4 days in the refrigerator in an airtight container and can be reheated on the stovetop.
Szechuan Sauce Ingredients:
- ½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
- 1/4 cup soy sauce ( or Gluten-Free Liquid Aminos or tamari) see notes.
- 3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (or black vinegar)
- 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)
- 3 garlic cloves, finely minced (use a garlic press)
- 2 teaspoons fresh ginger, finely minced ( or use ginger paste)
- 1 tablespoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
- ½ teaspoon Chinese Five Spice
- optional- 2-3 teaspoons cornstarch, to thicken.
Szechuan sauce Instructions
- Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
- Place all ingredients in a medium bowl or small jar and whisk until well combined.
- Whisk in optional cornstarch.
Nutrition
- Serving Size: 2 cups (using ¼ cup Szechuan Sauce)
- Calories: 425
- Sugar: 22.3 g
- Sodium: 875.5 mg
- Fat: 27.2 g
- Saturated Fat: 3.9 g
- Carbohydrates: 37.4 g
- Fiber: 7.1 g
- Protein: 15.6 g
- Cholesterol: 0 mg
Seriously, this was the best stir fry ever! The szechuan peppercorns are essential to take the dish over the top! Full of flavor! I might add some toasted peanuts next time for a little crunchy texture. Thanks! P.S. It was nice that the servings (2) was very accurate. Usually end up with leftovers, but not this time!!
Awww, thanks Joe! Appreciate this.