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Spicy Szechuan tofu with peppers and onions in a delicious but simple sauce is the perfect quick and easy vegan/vegetarian fakeaway dinner.

When I say quick, this delicious dish can be on your table in well under 30 minutes, and it's all very easy too!

Close-up vegan/vegetarian Szechuan tofu with peppers and red onion served with white rice.

Spicy Vegan Sichuan Tofu

Anyone would think that I have a thing for Szechuan pepper... and "anyone" would be right!

I kinda think of it as grown-up popping candy, that mildly numbing, almost fizzy, floral flavour is magical.

It appears in many of my recipes, from my salt and pepper chips to crispy Chinese pork belly and a wide range of dishes built around my Szechuan beef stir-fry.

This spicy Szechuan tofu recipe is another "reader request". A request asking me how to turn my popular collection of Szechuan recipes into something vegan/vegetarian.

So here we are, crispy fried tofu with peppers and red onion, with a variation of the sauce that appears in my Szechuan prawns recipe.

A sauce that gets heat from crispy chilli oil (Lao Gan Ma), an ingredient that offers far more than just chilli heat. You'll get a little smokiness, a rich and luxurious "mouthfeel", and some subtle garlic vibes.

It's quick too, all of this lovel veggie/vegan goodness will go from your fridge to your table in around 30 minutes, and that includes preparation!

Overhead vegan/vegetarian Szechuan tofu with peppers and red onion served with white rice.

Frequently Asked Questions

Do I have to press tofu?

It very much depends on the brand that you buy.

I use tofu made by Tofoo, primarily because it does not need pressing before cooking. Which is pretty invaluable for a quick cooking dish like this.

What is crispy chilli oil?

It is essentially loads of chilli that has been fried in spices until crispy. Depending on the brand, it can also feature other ingredients.

I favour Lao Gan Ma, which also tosses soy beans into the mix, which gives it a smooth umami vibe.

Where can I buy Lao Gan Ma?

Generally speaking, you will find it in most well-appointed Chinese stores, and it is widely available online. It is also stocked by some Sainsbury stores in the UK.

Lee Kum Kee makes a crispy chilli oil called chiu chow chilli oil, which is much more widely available in British supermarkets.

A NOTE ON LAO GAN MA!

Please be aware that some variants of Lao Gan Ma contain meat, so check the packaging if you are vegan/vegetarian.

Can I make this in advance?

I would not make and reheat this dish because the tofu will become unpleasantly soggy.

However, as long as it is stored properly, it is perfectly safe to cook and reheat; it's just not very nice.

Vegan/vegetarian Szechuan tofu with peppers and red onion served with white rice.

Serving Suggestions

I usually serve this spicy Szechuan tofu recipe with plain steamed or boiled rice.

There is more than enough flavour to go around, and plain rice provides a beautiful backdrop for it.

If you are not sticking to a vegan diet, then this dish pairs superbly with egg fried rice. However, if you are vegan, the sweet tones in this pineapple fried rice work exceptionally well with this dish.

Noodles are also a great side for this spicy, sticky tofu. A plain chow mein would be great, as would this Japanese-influenced mushroom yaki udon noodle stir fry.

Close-up overhead vegan/vegetarian Szechuan tofu with peppers and red onion served with white rice.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

Hob/Stovetop.
Wok.
Chopping board.
Kitchen knife.
Kitchen paper.
A bowl to dredge and season the tofu.
Small mixing bowl.
Stirring and serving spoons.
Chopping board.
Kitchen knife.
A combination of weighing scales and measuring spoons.

Spicy vegan (and vegetarian) Szechuan tofu with peppers and red onion served with white rice.

Szechuan Tofu Recipe (Vegan & Vegetarian)

5 from 1 vote

My take on Szechuan tofu features big chunks of tofu fried until crispy, loads of peppers and onions in a spicy sauce, given that special fizz thanks to lots of freshly ground Szechuan peppercorns.

Main Course

Anglo Chinese

Prep Time 15

Cook Time 12

Total Time 27

Servings Servings

Calories 458kcal

Author Brian Jones

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Ingredients

400 g Extra Firm Tofu 14oz
⅛ teaspoon Salt
⅛ teaspoon White Pepper
2 tablespoon Cornflour Corn starch in the US
1 Small Red Pepper
1 Small Green Pepper
1 Small Red Onion 100g
2 Garlic Cloves
2 teaspoon Szechuan Peppercorns
2 tablespoon Cooking Oil
Spring Onions For garnish

For the Szechuan Sauce:

2 tablespoon Light Brown Sugar
½ teaspoon Cornflour
1 tablespoon Water
1 teaspoon Light Soy Sauce
1 teaspoon Dark Soy Sauce
1 tablespoon Chiangking Vinegar
1 teaspoon Sesame Oil
1 tablespoon Crispy Chilli Oil Lao Gan Ma *See notes

Instructions

Mix the ingredients for the sauce in a small bowl and set them aside.
Cut the tofu into 20-25mm (¾-1") cubes and dry them a little on some kitchen paper.
Remove the stems and seeds from the red and green peppers, discard them, then cut the flesh into a dice roughly the same size as the tofu.
Top and tail the red onion, cut it in half, peel it and then cut it into 5mm (just under ¼") strips. Cut from top to tail and not across the onion.
Finely chop the garlic cloves.
Heat a wok over a high heat and when it is hot, toast the Szechuan pepper for a minute or two, then grind them in a pestle and mortar or spice grinder.
If you are garnishing the dish with spring onions, clean them up and finely slice them
Season the diced tofu with the salt and white pepper, then dredge it in the cornflour.
Return the wok to a high heat and add the cooking oil, and when the oil is hot, fry the tofu until it crisps up and begins to char in places.
Remove the tofu and set it aside.
Return the wok to the heat, add the diced peppers and red onion, stir fry for 2 minutes.
Throw in the fried tofu, crushed Szechuan pepper and garlic and fry for 30 seconds.
Pour over the sauce, and cook for a final minute to 90 seconds, then serve.

NOTES

Be careful if you are vegan/vegetarian when buying Lao Gan Ma, some variants contain meat. Whilst it is listed as an ingredient, it can be unclear if you are uninitiated.