Schezwan Tofu Gravy
Crispy fried tofu cubes tossed in a fiery, tangy Schezwan gravy that packs a punch. This Indo-Chinese favorite combines the bold heat of red chilies with the silkiness of soy sauce, creating a glossy sauce that clings beautifully to every piece of tofu. Ready in 30 minutes, it's the perfect weeknight dinner with fried rice or noodles.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
Drain the tofu and wrap in a clean kitchen towel. Place a light weight on top for 10 minutes to remove excess moisture. Unwrap and cut into 1-inch cubes.
TIPPressing tofu is essential — it prevents the cubes from crumbling during frying and helps them soak up the sauce better. - fry · ~4 min
Deep fry the tofu until golden.
Heat oil in a wok over high heat until shimmering. Carefully add tofu cubes and fry until golden brown and crisp on the outside, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
- saute · ~4 min
Sauté the aromatics.
1.Heat 2 tbsp oil in a wok over high heat.2.Add chopped garlic and ginger, stir-frying for 30 seconds until fragrant.3.Add the soaked dried red chilies and slit green chilies. Sauté for another 30 seconds.4.Add onion and bell pepper cubes. Toss on high heat for 2 minutes until the edges start to char but the vegetables remain crunchy.TIPKeep the heat high and the vegetables moving — this 'wok hei' technique creates that signature smoky Indo-Chinese flavor. - simmer · ~3 min
Build the Schezwan sauce.
1.Add soy sauce, tomato ketchup, and rice vinegar to the wok. Stir well.2.Pour in 1 cup of water and bring to a rapid boil.3.Add a pinch of salt and black pepper.4.Stir the cornstarch slurry and slowly drizzle it into the bubbling sauce, stirring constantly until the sauce thickens and turns glossy, about 1 minute. - mix · ~1 min
Toss tofu in the gravy.
1.Gently slide the fried tofu cubes into the thickened sauce.2.Toss carefully with a spatula to coat every piece without breaking the tofu.3.Simmer for 1 minute so the tofu absorbs the flavors. - garnish
Garnish with spring onion greens and serve immediately.
Transfer to a serving bowl and scatter the chopped spring onion greens on top. Serve hot with fried rice or noodles.
TIPServe immediately while the tofu is still crisp outside and the gravy is piping hot — it loses its magic if it sits too long.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 10 minutes to remove excess water and ensure a crispy exterior.
- 2Use a slotted spoon to gently lower tofu into hot oil to prevent splashing and sticking.
- 3Char the onion and bell pepper on high heat for a smoky wok hei flavour, but keep them crunchy.
- 4Make the cornstarch slurry just before adding; stir it again right before drizzling into the sauce.
- 5Toss the fried tofu into the gravy gently using a spatula to avoid breaking the cubes.
- 6Serve immediately after coating — the tofu stays crisp only for a few minutes in the sauce.
Adapt it for your goals.
Air-fryer tofu
Skip deep-frying: toss tofu cubes with 1 tsp oil and air-fry at 200°C for 12 minutes, shaking halfway. Cuts oil substantially while keeping a crisp shell.
veganVegan
Already vegan if using plant-based oil. Confirm that your ketchup and soy sauce are vegan-friendly (no fish sauce or honey).
extra vegetableExtra-vegetable
Add julienned carrot, snow peas, or baby corn along with the bell pepper for more colour and crunch.
Why this is on our healthy list.
High in Plant Protein
Tofu provides a complete source of plant protein, making this dish a satisfying meat-free main.
Rich in Antioxidants
Garlic, ginger, and bell peppers supply immune-supporting antioxidants that help fight inflammation.
Low in Saturated Fat
Using vegetable oil for frying and tofu as the protein keeps saturated fat much lower than a meat-based gravy.
Frequently asked questions
No, silken tofu is too delicate and will break apart during frying. Stick with firm or extra-firm tofu for best results.
