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Crispy Szechuan Tofu

Cornstarch-crusted pan-fried tofu tossed in a sweet, spicy, tangy Szechuan-style sauce. Ready in under 40 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 310
Ingredients Method Notes

Ingredients
  

Tofu
  • 1 block 14 oz extra-firm tofu, pressed
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 tablespoons neutral oil
Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon cornstarch + 2 tablespoons water
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • ½ teaspoon red pepper flakes optional
For Serving
  • 2 green onions sliced
  • 1 red bell pepper diced (optional)
  • Sesame seeds
  • Steamed rice

Method
 

  1. Press the tofu. Wrap in paper towels, weigh down with something heavy, and press for at least 20 minutes.
  2. Cut and coat. Cube the tofu and toss with cornstarch and salt until evenly coated.
  3. Fry. Cook in a single layer in hot oil, 3-4 minutes per side, until deeply golden and crisp. Remove to a paper-towel-lined plate.
  4. Make the sauce. Whisk soy sauce, rice vinegar, brown sugar, and chili garlic sauce. Sauté garlic, ginger, and red pepper flakes in the same pan for 30 seconds.
  5. Thicken. Add the sauce mixture and cornstarch slurry, simmer 1-2 minutes until thickened. Add bell pepper if using.
  6. Toss and serve. Return tofu to the pan, toss quickly to coat, and serve immediately over rice with green onions and sesame seeds.

Notes

  • Pressing the tofu is the single biggest factor in how crispy it turns out, don't skip it.
  • Toss the tofu in the sauce right before serving so the crust doesn't soften.
  • Can be air-fried (400°F, 15-18 minutes) or baked (425°F, ~25 minutes) instead of pan-fried.
  • Leftovers keep in the fridge up to 3 days; reheat in a dry, hot skillet rather than the microwave to bring back some crispness.