Main course · Indo-Chinese (Szechuan)
Szechuan Chilli Tofu Stir-Fry
A spicy, flavourful Szechuan-style stir-fry packed with crispy tofu, bold aromatics and a savoury, glossy sauce. Perfect with rice or noodles!
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 3
Method
- 1
Prepare the tofu: pat it dry, cut into cubes and marinate with soy sauce.
- 2
Coat & fry: coat the tofu with corn starch and fry until crispy. Set aside.
- 3
Prepare the sauce: mix all the sauce ingredients in a bowl and set aside.
- 4
Stir-fry the vegetables: heat oil in a pan and stir-fry the onion, peppers, carrot, garlic, ginger, Sichuan peppercorns and dry chillies.
- 5
Combine everything: add the fried tofu and pour in the prepared sauce. Stir well until thick and glossy.
- 6
Serve & enjoy: remove from heat and serve with rice or noodles.
Pantry tip: Soya Bright soya paneer is shelf-stable for 11 months unopened below 25°C — keep a few packs in the cupboard so you can make this any day. Refrigerate after opening.
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