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Crispy fried tofu cubes tossed in a fiery, tangy, and savory Schezwan sauce. This popular Indo-Chinese gravy dish is packed with flavor and pairs perfectly with fried rice or noodles.
Prepare the Tofu
Fry the Tofu
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Crispy fried tofu cubes tossed in a fiery, tangy, and savory Schezwan sauce. This popular Indo-Chinese gravy dish is packed with flavor and pairs perfectly with fried rice or noodles.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 281.35 calories per serving with 10.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Vegetables
Create the Schezwan Gravy
Combine and Serve
Replace tofu with paneer (Indian cottage cheese), mushrooms, or boneless chicken pieces. Adjust cooking times accordingly.
Incorporate other vegetables like sliced carrots, baby corn, broccoli florets, or different colored bell peppers for more texture and nutrients.
Instead of shallow frying, bake or air-fry the coated tofu cubes at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
To make this recipe gluten-free, replace the all-purpose flour with more cornstarch or rice flour, and use tamari instead of soy sauce.
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and overall health.
As a soy product, tofu is rich in isoflavones, which are plant-based compounds that act as antioxidants and may help support heart and bone health.
Tofu provides important minerals like manganese, calcium, and selenium. The added vegetables like bell peppers and onions contribute vitamins A and C.
One serving of Schezwan Tofu Gravy contains approximately 375-425 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
This dish can be part of a balanced diet. Tofu is a great source of plant-based protein. However, since the tofu is fried, it is higher in fat and calories. For a healthier version, consider baking or air-frying the tofu.
Yes, you can easily make it gluten-free. Substitute the all-purpose flour with rice flour or more cornstarch for coating the tofu. Also, use gluten-free tamari or coconut aminos instead of regular soy sauce.
The key to crispy tofu is removing as much water as possible by pressing it well. A coating of cornstarch also helps create a crispy exterior. Frying in hot oil and not overcrowding the pan are also essential steps.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the tofu will lose its crispiness upon refrigeration. Reheat in a pan or microwave until hot.
Absolutely! Using a good quality store-bought Schezwan sauce is a great way to save time and is what most home cooks do for this recipe. Adjust the quantity based on the spice level of the sauce.