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Crispy pan-fried tofu cubes tossed in a fiery, tangy, and garlicky Schezwan sauce with crunchy bell peppers and onions. A popular Indo-Chinese stir-fry that brings a perfect balance of heat and flavor to your table, ready in under 30 minutes.
Prepare and Coat the Tofu
Fry the Tofu
Sauté Aromatics and Vegetables
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Crispy pan-fried tofu cubes tossed in a fiery, tangy, and garlicky Schezwan sauce with crunchy bell peppers and onions. A popular Indo-Chinese stir-fry that brings a perfect balance of heat and flavor to your table, ready in under 30 minutes.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 234.56 calories per serving with 10.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Schezwan Sauce
Combine and Serve
This recipe works wonderfully with paneer, chicken, or shrimp. Adjust cooking times accordingly.
Incorporate other stir-fry friendly vegetables like broccoli florets, sliced carrots, baby corn, or mushrooms.
Add a handful of roasted peanuts or cashews at the end for extra crunch and flavor.
For a deeper, more complex flavor, add a teaspoon of toasted sesame oil to the sauce right at the end.
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair and growth, making it a great meat alternative.
The inclusion of colorful bell peppers, onions, ginger, and garlic provides a variety of vitamins (like Vitamin C and A), minerals, and powerful antioxidants that help fight inflammation.
The key ingredient in Schezwan sauce is red chili, which contains capsaicin. This compound is known to provide a temporary boost to metabolism and may aid in weight management.
One serving of Schezwan Tofu (approximately 1 cup) contains around 280-320 calories, excluding any accompaniments like rice or noodles. The final count can vary based on the amount of oil absorbed during frying.
Schezwan Tofu can be a healthy choice as it's rich in plant-based protein and vegetables. However, it can be high in sodium from sauces and fat from frying. To make it healthier, use less oil, bake the tofu instead of frying, and use low-sodium soy sauce.
The key to crispy tofu is removing as much water as possible by pressing it well. A thorough coating of cornstarch and frying in hot oil without overcrowding the pan are also essential steps.
Yes, you can easily make this gluten-free. Simply replace the regular soy sauce with gluten-free tamari or coconut aminos. Ensure your cornstarch is also certified gluten-free.
Absolutely! For a lower-fat version, toss the cornstarch-coated tofu with a little oil and bake at 200°C (400°F) for 20-25 minutes or air-fry for 15-20 minutes, until golden and crisp.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Please note that the tofu will lose its crispiness upon reheating.