I absolutely love this Braised Tofu, Sichuan Style recipe because it gives me that perfect balance of spicy and savory, with the rich umami flavors from the doubanjiang and Sichuan peppercorns hitting all the right notes. Plus, it’s such a fun way to enjoy crispy tofu that’s packed with flavor, and it pairs beautifully with steamed rice for a comforting meal.
Tofu dazzles the taste buds in Sichuan style with a brilliantly bold medley of flavors. The unique tingle of the Sichuan peppercorns and the fiery kick of the doubanjiang (a spicy bean paste from Sichuan) set this dish apart from most tofu dishes.
Even better, the silky cubes of tofu are bathed in a dish that delivers the rich balance of tasty, yet simple, garlic, ginger, and scallions that most savory Asian (or Asian-inspired) dishes do. You could quickly prepare a side of rice, and have an incredibly simple meal feel turned up to 11.
Ingredients
Firm Tofu:
An excellent source of protein and low in calories, presents a healthy expression of a plant-based protein.
Sichuan Peppercorns:
One-of-a-kind spice, provides a citrusy and tongue-tingling flavor.
Doubanjiang:
Bean paste that has undergone fermentation to yield intense umami and a spicy, deep flavor.
Garlic:
Full of vitamins and minerals; heightens taste with its aromatic, strong flavor.
Soy Sauce:
Imparts salinity and rich umami, made from fermented soybeans.
Shaoxing Wine:
Increases the sophistication with a nuanced sweetness and flavored depths.
Ginger:
Spicy and invigorating, this helps with digestion and promotes a healthy immune system.
Ingredient Quantities
- 1 block (14 oz) firm tofu, drained and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 scallions, sliced
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 cup vegetable stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 teaspoons sesame oil
- Salt to taste
- Chopped cilantro, for garnish (optional)
Instructions
1. In a large skillet or wok, over medium heat, add 1 tablespoon of vegetable oil. Carefully place the tofu cubes into the pan. Let them fry for a few minutes, until golden brown on one side; then, turn them to the next side. Fry these cubes of tofu for about 5-7 minutes total to get them nice and crispy without burning them.
2. In the same skillet, put in the other 1 tablespoon of vegetable oil. Then add the Sichuan peppercorns and fry them until they’re very fragrant—this should take about 1 to 2 minutes. When they smell wonderful, remove the peppercorns from the oil and set aside.
3. Combine the minced garlic, ginger, and sliced scallions in the skillet. Stir-fry for about 1 minute until they’ve released their aromas.
4. Add the doubanjiang and cook for one more minute, stirring constantly to release its fragrance and flavor.
5. Tofu can go back in the skillet, and you just kind of toss it to coat it with the aromatics.
6. Combine the soy sauce, Shaoxing wine, and sugar in a bowl.
7. Add the vegetable stock and bring the mixture to a simmer. Let it cook for about 5 minutes for the flavors to meld.
8. Blend the cornstarch with water to make a slurry, and then slowly add the slurry to the skillet, stirring all the while until the sauce has thickened to the desired consistency.
9. Sesame oil drizzle over tofu, gently stir to combine. Salt to taste.
10. If you wish, you can garnish with chopped cilantro, but serve the dish hot, and marry it with steamed rice under the label of “Braised Tofu, Sichuan Style.”
Equipment Needed
1. Large skillet or wok
2. Spatula
3. Small bowl (for cornstarch slurry)
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Ladle or spoon (for stirring and serving)
FAQ
- What type of tofu is best for this recipe?Using firm tofu is best because it maintains its structure during cooking and takes on flavor beautifully.
- Can I use a different oil instead of vegetable oil?You can use any neutral oil, such as canola oil or peanut oil, as a substitute.
- What can I use if I don’t have doubanjiang?Another chili paste, such as sambal oelek, can be used instead, or regular chili paste can be combined with a small amount of fermented black beans.
- Is there a non-alcoholic substitute for Shaoxing wine?You can use dry sherry or a combination of white grape juice and a splash of rice vinegar as a substitute. Yes.
- How can I make the dish less spicy?Adjust the amount of doubanjiang and Sichuan peppercorns to your taste.
- Can I omit the cilantro garnish?The cilantro is not required. You can use more scallions or sesame seeds in its place as a garnish.
Substitutions and Variations
You can use a mixture of ground black pepper and ground coriander seeds instead of Sichuan peppercorns for a like flavor.
If you lack doubanjiang, substitute it with another chili paste such as sambal oelek or chili garlic sauce.
Dry sherry or mirin can be used instead of Shaoxing wine (though mirin is sweeter, so adjust the sugar to taste).
For the vegetable stock, you can use chicken stock if you’re not following a vegetarian diet, or water with a touch of soy sauce for flavor.
Substitute tamari for soy sauce to make it gluten-free.
Pro Tips
1. Press the Tofu: Before cutting the tofu into cubes, press it for at least 20 minutes to remove excess moisture. This will help the tofu get crispier when frying.
2. Toast the Sichuan Peppercorns: For an even deeper flavor, toast the Sichuan peppercorns in a dry pan until they release their aroma before adding them to the oil. This can enhance their numbing and citrusy qualities.
3. Adjust the Spice Level: Doubanjiang can be quite spicy. Feel free to adjust the amount of the chili bean paste to suit your spice tolerance. You can also blend it with a bit of water if it’s too thick.
4. Use Fresh Ginger and Garlic: Freshly mince the garlic and ginger for the dish rather than using pre-minced versions. This ensures a more vibrant and aromatic foundation for the sauce.
5. Double Fry Tofu for Extra Crispiness: To achieve a crispier texture, consider giving the tofu a double fry. First, fry the tofu until golden, let it rest for a few minutes, and then fry it again briefly before adding it back to the sauce.
Braised Tofu Sichuan Style Recipe
My favorite Braised Tofu Sichuan Style Recipe
Equipment Needed:
1. Large skillet or wok
2. Spatula
3. Small bowl (for cornstarch slurry)
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Ladle or spoon (for stirring and serving)
Ingredients:
- 1 block (14 oz) firm tofu, drained and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 scallions, sliced
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 cup vegetable stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 teaspoons sesame oil
- Salt to taste
- Chopped cilantro, for garnish (optional)
Instructions:
1. In a large skillet or wok, over medium heat, add 1 tablespoon of vegetable oil. Carefully place the tofu cubes into the pan. Let them fry for a few minutes, until golden brown on one side; then, turn them to the next side. Fry these cubes of tofu for about 5-7 minutes total to get them nice and crispy without burning them.
2. In the same skillet, put in the other 1 tablespoon of vegetable oil. Then add the Sichuan peppercorns and fry them until they’re very fragrant—this should take about 1 to 2 minutes. When they smell wonderful, remove the peppercorns from the oil and set aside.
3. Combine the minced garlic, ginger, and sliced scallions in the skillet. Stir-fry for about 1 minute until they’ve released their aromas.
4. Add the doubanjiang and cook for one more minute, stirring constantly to release its fragrance and flavor.
5. Tofu can go back in the skillet, and you just kind of toss it to coat it with the aromatics.
6. Combine the soy sauce, Shaoxing wine, and sugar in a bowl.
7. Add the vegetable stock and bring the mixture to a simmer. Let it cook for about 5 minutes for the flavors to meld.
8. Blend the cornstarch with water to make a slurry, and then slowly add the slurry to the skillet, stirring all the while until the sauce has thickened to the desired consistency.
9. Sesame oil drizzle over tofu, gently stir to combine. Salt to taste.
10. If you wish, you can garnish with chopped cilantro, but serve the dish hot, and marry it with steamed rice under the label of “Braised Tofu, Sichuan Style.”
