Vegan Szechuan Tofu

Plantiful Palate
Aug 27
7 min read

Fiery, fragrant, and gloriously glossy, this Vegan Szechuan Tofu delivers the signature má là (numbing heat) you crave, with crisp‑edged tofu cubes tangled in a rich, sticky sauce. Littered with fresh spring onions, red chilli, and sesame seeds, just like the photo, it’s a fast weeknight hero that still feels restaurant‑special.

This dish is all about speed and flavour. From start to finish, you’ll have it on the table in under 40 minutes, making it one of the quickest vegan Asian recipes for busy evenings when you still want big, bold flavour. With minimal prep and no specialist equipment needed, it proves that creating authentic takeaway‑style food at home doesn’t have to be complicated.

Built to rank among your favourite vegan recipes and to sit proudly alongside punchy vegan Asian recipes, this dish is also right at home in lacto‑vegetarian recipes collections. Serve with steamed rice or noodles for a comforting dinner, or pair with crisp greens for something lighter but just as satisfying.

This Vegan recipe avoids alcohol completely, using pantry‑friendly alternatives so everyone can enjoy the bold Szechuan flavours without compromise.

"Crisp tofu, bold aromatics, and a shiny Szechuan sauce that clings to every edge — a proper takeaway‑style finish at home."

Recipe:

Serves: 4

Prep time: 20 mins (includes tofu pressing)
Cook time: 15–18 mins
Total time: 35–40 mins

Ingredients:

Tofu

800g extra‑firm tofu (2 x 400g blocks), pressed 15–20 mins and cut into chunky rectangles or cubes
3 tbsp cornflour (cornstarch)
1/2 tsp fine sea salt
2–3 tbsp neutral oil (rapeseed/groundnut) for frying

Aromatics & veg

4 spring onions, sliced on the diagonal (whites and greens separated)
2–3 fresh red chillies, finely sliced (deseed for milder heat)
3 garlic cloves, finely chopped
2 tsp fresh ginger, finely grated
1 tsp toasted sesame seeds, plus more to finish

Szechuan sauce

2 tbsp light soy sauce
1 tbsp dark soy sauce (for colour and depth)
1 tbsp Chinkiang (black) vinegar (or rice vinegar + 1/4 tsp molasses)
1 tbsp maple syrup or sugar
1 1/2 tsp chilli bean paste (doubanjiang, check vegan) or 1–2 tsp chilli crisp for a milder option
1 tsp roasted Szechuan peppercorns, finely ground (to taste)
150ml water or low‑salt veg stock
2 tsp cornflour mixed with 2 tbsp cold water (slurry)

To finish

1 tsp toasted sesame oil
Extra sesame seeds and spring onion greens for garnish

Method:

Press the tofu for at least 15–20 minutes to remove excess water (wrap in a clean tea towel and weigh down with something heavy). Cut into chunky cubes or rectangles with enough surface area for sauce to cling to. Toss in a mixture of cornflour and sea salt until lightly coated, shaking off any excess. This ensures crisp, golden edges once fried.
Heat 2 tablespoons of oil in a large non‑stick pan or wok over medium‑high heat until hot and shimmering. Fry the tofu in a single layer, without crowding, for about 3–4 minutes per side until golden and crisp. Handle gently with tongs or a spatula to avoid breaking. Remove and set aside. Add a touch more oil if needed.
Lower the heat slightly and add the spring onion whites, garlic, and ginger. Stir‑fry for 30–45 seconds until fragrant but not burnt. Add the sliced red chillies and sesame seeds, tossing for another 20–30 seconds until the seeds start to toast and the chillies brighten.
Pour in the light soy, dark soy, black vinegar, maple syrup, doubanjiang, Szechuan pepper, and stock. Stir and bring to a brisk simmer. Once bubbling, add the cornflour slurry slowly while stirring, allowing the sauce to thicken into a glossy consistency that coats the back of a spoon.
Return the tofu to the pan and toss gently in the sauce for 1–2 minutes until fully lacquered. Drizzle with sesame oil for aroma. Finish with the spring onion greens and an extra sprinkle of sesame seeds. Serve immediately over steamed rice, noodles, or crisp greens for a quick and flavourful weeknight dinner.
For best results, keep the wok hot, avoid overcrowding, and take your time with the final toss so every tofu piece gets evenly coated in the sauce. The attention to detail makes all the difference.

Additional Tips:

Press the tofu longer for extra crunch: While 15 minutes works, pressing for 30 minutes or more extracts more water, giving the coating maximum crispness. Freeze and thaw the tofu before pressing for an even chewier bite.
Control the wok heat: Medium‑high is best; if too hot, aromatics burn before releasing flavour. Too cool, and tofu sticks. Preheat the wok for at least 1–2 minutes before adding oil.
Toast and grind Szechuan peppercorns fresh: Buy them whole and toast briefly in a dry pan before grinding. Pre‑ground loses flavour quickly, while fresh grinding releases that signature citrusy zing.
Adjusting spice levels: Halve the doubanjiang and chillies for mild heat, or add an extra spoon of chilli crisp or oil at the table for fiery intensity.
Perfect sauce balance: If sauce thickens too much, splash in hot water. Too thin? Simmer another minute. Aim for glossy but pourable.
Serving idea: This recipe is perfect for anyone building a collection of vegan Asian recipes. Serve over rice, noodles, or even with a side of crisp cucumber salad to balance the spice and richness.

Alternative Cooking Methods:

Air‑fryer method (crisp and light): Toss pressed tofu in 1 tbsp oil, cornflour, and salt. Air‑fry at 200°C for 12–15 mins, shaking halfway. Finish by tossing in the simmered sauce for maximum crispness without deep‑frying.
Oven‑baked tofu (hands‑off cooking): Spread coated tofu on a lined baking tray and bake at 220°C (200°C fan) for 20–25 mins, turning halfway through. Add to the sauce just before serving for golden, chewy pieces.
For a smoky “wok hei” touch: Use a carbon‑steel wok on high heat and fry the tofu in smaller batches. This creates charred edges and adds that classic smoky depth you find in authentic Chinese cooking.
Gluten‑free alternative: Swap soy sauce for tamari, and ensure doubanjiang is certified gluten‑free. Chilli crisp can substitute where needed.
Soy‑free alternative: Replace tofu with chickpea tofu, tempeh made from beans, or roasted cauliflower florets. Use coconut aminos with salt to mimic soy depth in the sauce.

Allergy information / alternatives:

Gluten‑free: Replace both light and dark soy with tamari; check doubanjiang labels carefully.
Nut‑free: Naturally nut‑free. For those avoiding sesame, see below.
Sesame‑free: Skip sesame oil and seeds; use a light neutral oil instead and finish with extra spring onion greens for freshness.
Soy‑free: Swap tofu for chickpea tofu, tempeh made from beans, or roasted cauliflower; use coconut aminos in place of soy sauce.
Lacto‑vegetarian friendly: Entirely dairy‑free and egg‑free, making it suitable for lacto‑vegetarian recipes as well as fully plant‑based diets.

Nutritional Information (per serving):

Calories: ~380
Protein: ~20g
Carbohydrates: ~26g
Fat: ~22g
Sugar: ~7g
Salt: ~2.1g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan Asian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Asian dishes at home that are easy, accessible, and full of flavour.

Vegan Szechuan Tofu FAQs

❓How do I make the tofu extra crispy?

Press the tofu for at least 20–30 minutes and coat evenly in cornflour. Fry in hot oil undisturbed for the first few minutes. Alternatively, air‑fry or oven‑bake before finishing in the sauce for crunch that rivals takeaway versions.

❓Is doubanjiang (chilli bean paste) vegan?

Yes, most brands are vegan as they’re made from fermented broad beans, chilli, and salt. Always check labels as some versions may include additives. Chilli crisp or vegan gochujang are good alternatives with slightly different but delicious results.

❓Can I make this dish less spicy but still flavourful?

Of course. Reduce the fresh chillies and doubanjiang, then let diners adjust heat with chilli oil at the table. The bold flavours of garlic, ginger, and Szechuan pepper will still shine.

❓Can I turn this into a vegan Asian recipe that works as a salad?

Yes. Serve the tofu hot over shredded cabbage, cucumber, coriander, and mint, then drizzle with loosened sauce mixed with rice vinegar. This transforms it into a punchy warm salad bowl that belongs in your list of vegan Asian recipes.

❓Is Vegan Szechuan Tofu gluten‑free?

Yes, with small swaps. Use tamari instead of soy sauce and ensure your doubanjiang is gluten‑free. The rest of the recipe is naturally gluten‑free.

❓What sides pair best with this dish?

Steamed jasmine rice, soba noodles, or nutty brown rice make ideal pairings. For lighter meals, pile it onto a crunchy slaw or serve with quick‑pickled cucumbers for contrast. This flexibility makes it a staple in both vegan recipes and bolder vegan Asian recipes.

❓How long will leftovers last?

Best enjoyed fresh for maximum crispness. Leftovers can be stored in the fridge for 2–3 days in an airtight container. Reheat gently in a pan with a splash of water. The coating softens but the bold flavours remain.

❓Can I substitute tofu with something else?

Yes. Tempeh, seitan, oyster mushrooms, or roasted cauliflower are all excellent swaps. Brown them well before adding to the sauce so they soak up the flavour properly.

❓Where can I find Szechuan peppercorns?

Asian supermarkets usually carry them, both red and green varieties. Always buy whole and grind fresh just before use. If unavailable, a mix of black pepper and coriander seed makes a milder substitute, though the iconic numbing citrusy kick will be less pronounced.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.

Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.