Schezwan Tofu

Name: Schezwan Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g tofu (firm, cut into 1-inch cubes); 2 cup oil for deep frying; 1 pcs onion (medium, cubed); 1 pcs bell pepper (medium, cubed); 2 pcs green chili (slit lengthwise); 2 tbsp red chili paste (schezwan-style, with seeds); 1 tbsp soy sauce; 1 tsp vinegar; 1 tbsp tomato ketchup; 0.5 tsp sugar; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp corn flour; 2 pcs spring onion (finely chopped, whites and greens separated); 0.5 cup water (for the sauce)

RATING

4.6/5(98)

TASTE SCORE

9/10

Crispy golden tofu cubes tossed in a fiery, tongue-tingling Schezwan sauce that brings the best of Indo-Chinese flavors to your table. This quick stir-fry delivers bold heat balanced with a hint of sweetness and tang, perfect for a satisfying weeknight dinner.

PREP

15m

COOK

15m

SERVES

1 KATORI

230 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the tofu and vegetables.
1.Pat tofu cubes dry with a kitchen towel.
2.Coat tofu cubes lightly with corn flour in a bowl.
3.Cube the onion and bell pepper into 1-inch pieces.
4.Slit green chilies and chop spring onions, keeping whites and greens separate.
fry · ~5 min
Fry the tofu until crispy.
1.Heat 2 cups oil in a wok over medium-high heat until shimmering.
2.Fry corn flour-coated tofu in batches until golden and crisp (3-4 min).
3.Drain on a paper towel and set aside.
TIPDon't overcrowd the wok — fry in 2 batches for even crispiness.
mix
Whisk the Schezwan sauce.
1.In a small bowl, combine red chili paste, soy sauce, vinegar, tomato ketchup, sugar, salt, and black pepper.
2.Add ½ cup water and mix into a smooth sauce. Keep aside.
saute · ~3 min
Stir-fry the aromatics and vegetables.
1.Heat 2 tbsp oil in the wok over high heat.
2.Add chopped garlic, ginger, and spring onion whites. Sauté for 30 seconds.
3.Add slit green chilies, cubed onion, and bell pepper. Toss on high heat for 2-3 minutes — keep them crunchy.
TIPHigh heat and quick movements keep the vegetables vibrant and crisp.
simmer · ~3 min
Combine everything in the sauce.
1.Pour the Schezwan sauce mix into the wok.
2.Bring to a bubble, then lower the heat and simmer for 2 minutes until the sauce thickens.
3.Add the crispy fried tofu and toss gently to coat every piece evenly.
garnish
Finish with spring onion greens and serve hot.
Turn off the heat. Sprinkle generously with spring onion greens and toss once. Transfer to a serving bowl and pair with fried rice or noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu block for 30 minutes before cubing to remove excess moisture and achieve a firmer, crispier texture.
2
Use a neutral oil with a high smoke point, like peanut or avocado oil, for deep-frying to prevent off-flavors.
3
Toss the tofu in cornflour just before frying to prevent clumping and ensure an even, crispy coating.
4
Do not skip patting the tofu dry—moisture is the enemy of crispiness and will cause the cornflour to become gummy.
5
When stir-frying the vegetables, keep them over high heat and cook in a single layer to retain their crunch and vibrant color.
6
Add the crispy tofu to the sauce only at the final step and toss gently to keep the coating from becoming soggy.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Replace deep-frying with air-frying: spray the cornflour-coated tofu cubes with oil and air-fry at 200°C (400°F) for 12-15 minutes, shaking halfway, for a lighter, lower-oil version.

high protein