Tofu with Sichuan peppercorn and chili is spicy and flavourful. The ginger, garlic, and soy sauce are combined with Sichuan peppercorns to achieve the perfect umami flavor. In addition, the crispness of tofu pairs well with the delicate flavors of the spice, and this vegan dish goes perfectly with rice and noodles.
What is Sichuan PepperCorn?
It’s a beautiful spice from the Sichuan province of China. This has intense, fruity flavors. It’s not very spicy but increases the flavor in a way that can only be experienced.
How to Prepare Tofu Correctly for a Crisp Texture
A few points to remember for making crispy tofu-
Tofu has a high water content. It’s essential to remove most of it before baking or frying. To this, wrap tofu with thick layers of paper towel and place a heavy object over the tofu. You can use a clean cheesecloth as well. I always press it with a brick wrapped in tin foil. However, you can use mortar pestles or heavy Dutch pans. Furthermore, coating tofu with cornstarch is really important. Just use dry cornstarch and dust off excess flour before baking / frying. A light coating over the tofu ensures the perfect crisp outer surface and soft from the inside texture. The sauce will be able to seep inside the tofu to make it more flavourful.
What Ingredients are Needed For Tofu with Sichuan PepperCorn and Chili?
You will need-
Extra Firm Tofu Cornstarch Oil (If Deep Frying + Little bit for Making Sauce) Chopped Garlic Chopped Ginger Green Chili (Optional) Dry Red Chili (Optional) Red Chili Sauce Soy Sauce Sichuan Peppercorn Black Peppercorn Brown Sugar Scallion (green onion)
How to Make Tofu with Sichuan PepperCorn and Chili
The first step is to remove water from the tofu. To do this, wrap it in thick layers of paper towel and place a heavy object on it. Then, cut tofu into cubes of your desired size. Afterward, sprinkle some cornstarch and mix it with salt. After that, coat the tofu well and dust the excess flour. Then, bake, air fry, deep fry, or shallow fry tofu according to your choice. Remove tofu to a plate. Now, it’s ready to use in the sauce. To make the sauce, heat a pan. Then, add oil and heat it. Add crushed Sichuan peppercorn and black peppercorn to it. After that, add dry red chili and green chili to it. Saute for one minute. Add chopped garlic, ginger, and green onion to it. Then, stir it till it looks light brown. Then, add soy sauce, chili sauce, and brown sugar to it. Let it cook for 30 seconds. Add 3 cups of water mixed with ½ tbsp of cornstarch. After that, let it cook for 1 minute on medium flame. Add crispy tofu to it. Cook again for 1 minute on a slow flame. Taste the sauce. Finally, garnish with scallions and serve over rice or noodles.
Can You Customize the Spice Level in this Recipe?
Of course! You can reduce or increase the heat level according to your taste buds. This sauce is not spicy, but if you want to reduce the spice level, do not use dry red or green chili. You can reduce the quantity of red chili paste as well.
You May Want to Check Out These Tofu / Paneer Recipes as Well
Mongolian Tofu Stir Fry Hot And Sweet Tofu Spicy Garlicky Tofu Spicy Pan-fried Tofu Paneer in Hot Garlic Sauce Schezwan Paneer
