By sasaken/shutterstock

Mouthwatering Crispy Szechuan Tofu Recipe

by | March 18, 2019

Crispy Szechuan Tofu – an easy vegan Chinese food recipe cooked with green onions and ginger in a Chinese Szechuan sauce made from chili sauce, vinegar, and maple syrup and topped off with scallions. This dish is so yummy and packed full of flavor. I made this for dinner the other night, and it was so amazing that I ate the leftovers, cold from the refrigerator at midnight.

Szechuan Tofu
By Amroeve/shutterstock


  • 1 12-oz. block firm-tofu
  • 1/4 cup cornstarch
  • ¼ cup low-sodium soy sauce
  • 4-5 green onions (scallions), sliced
  • 3 Tbsp. pure maple syrup
  • 1 tbsp chili sauce
  • 3 cloves of garlic chopped small
  • 3 Tbsp. apple cider vinegar
  • ½ tsp. crushed red pepper flakes
  • 1 ½” piece ginger, very thinly sliced
  • ½ cup of vegetable oil
  • 1 tbsp chili sauce
  • salt and pepper
  • sliced scallions and rice or noodles for serving


In a medium bowl add cornstarch seasoned with salt and pepper.

Drain tofu, then pat with paper towels to remove excess liquid, you can give it a bit of a squeeze, but don’t mush it. Use a fork or your fingers to crumble the tofu.

Add crumbles to cornstarch and toss to coat.

Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, chili sauce and ginger in a small bowl.

Heat oil in a large castiron skillet over medium-high. When the oil is hot add garlic and tofu. Cook until crisp and brown on the bottom, 3–4 minutes. Add the scallions at this time and turn the tofu and repeat on the other side. Drain the oil from the skillet. Return the castiron skillet to medium heat and add the sauce mixture. Cook, occasionally stirring until you have a nice thick sauce coating the tofu, about 4 minutes.

Serve on top of rice or noodles of your choice, top with scallions.

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Did you try the crispy Szechuan tofu? let us know how the recipe turned out in the comments.

Julie Nealon

Associate Editor, New York USA | Contactable via [email protected]


Categories: Starters, Vegan Recipes


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