Schezwan Chilli Tofu Dry

1. 1
   prep · ~10 min

   Press, cube, and coat the tofu.

   1.Wrap the extra-firm tofu in paper towels and press gently to remove excess moisture (5 minutes).

   2.Cut the pressed tofu into 1-inch cubes.

   3.In a mixing bowl, toss the tofu cubes with cornstarch until evenly coated on all sides.

   4.Shake off any excess cornstarch.

   TIPThe drier the tofu, the crispier it fries. Press firmly but gently to avoid crumbling the cubes.
2. 2
   fry · ~10 min

   Deep fry the tofu until golden and crisp.

   1.Heat 1.5 cups of oil in a wok or deep pan over medium-high heat until shimmering (about 350°F).

   2.Carefully slide the coated tofu cubes into the hot oil in batches, avoiding overcrowding.

   3.Fry for 4-5 minutes, turning occasionally, until golden brown and crisp on all sides.

   4.Remove with a slotted spoon and drain on paper towels. Set aside.

   TIPTest oil readiness by dropping in a small piece of tofu — it should rise to the surface sizzling immediately.
3. 3
   saute · ~4 min

   Build the Schezwan aromatic base.

   1.Heat 2 tablespoons of oil in the same wok over high heat.

   2.Add chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.

   3.Add the white parts of the spring onions. Sauté for 1 minute.

   4.Add the diced onion and bell pepper squares. Stir-fry on high heat for 2-3 minutes — they should remain crunchy.

   TIPHigh heat is essential for that smoky wok flavor. Keep the vegetables moving so they char lightly but don't burn.
4. 4
   saute · ~3 min

   Make the fiery Schezwan sauce.

   1.Lower the heat to medium. Add the red chili paste and sauté for 30 seconds until the oil separates slightly.

   2.Add the tomato ketchup, soy sauce, vinegar, salt, black pepper, and sugar.

   3.Add 2 tablespoons of water and stir well. Let the sauce bubble and thicken for 1-2 minutes.

   4.Taste and adjust the salt or chili if needed.

   TIPSautéing the chili paste briefly in oil releases its full aroma and deepens the red color of the final dish.
5. 5
   mix · ~2 min

   Toss the crispy tofu in the sauce.

   1.Add the fried tofu cubes to the wok.

   2.Toss vigorously on high heat for 1-2 minutes until every piece is well coated with the sauce.

   3.Add the green parts of the spring onions and give it a final toss.

   TIPWork quickly at this stage — the tofu should stay crisp on the outside while absorbing the sauce's flavor.
6. 6
   garnish · ~1 min

   Garnish with sesame seeds and spring onion greens.

   1.Transfer the Schezwan Chilli Tofu to a serving plate.

   2.Sprinkle toasted sesame seeds and the remaining spring onion greens on top.
7. 7
   serve

   Serve immediately while hot and crisp.

   This dry preparation is best enjoyed right away with vegetable fried rice, hakka noodles, or as a spicy starter with a dipping sauce on the side.

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