Spicy Szechuan Tofu Noodles
Spicy Szechuan Tofu Noodles
Ingredients
For the Crispy Tofu
- 1 extra-firm tofu, 14-ounce block, pressed for 30 minutes and cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Szechuan Sauce
- 1 teaspoon Szechuan peppercorns, toasted and finely ground
- 2 tablespoons chili garlic sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For the Noodles and Vegetables
- 1 pound lo mein noodles
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1/4 cup green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the tofu: After pressing, cut the extra-firm tofu into 1/2-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
⏱️ 5 min
- 2
Cook the tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate lined with paper towels.
⏱️ 7 min
- 3
Prepare the Szechuan sauce: In a small dry skillet, toast the Szechuan peppercorns over medium heat for 1-2 minutes until fragrant. Grind them finely using a mortar and pestle or a spice grinder. In a medium bowl, whisk together the ground Szechuan peppercorns, chili garlic sauce, low-sodium soy sauce, rice vinegar, granulated sugar, toasted sesame oil, grated fresh ginger, minced garlic, and vegetable broth. In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min
- 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 5
Stir-fry the vegetables: In the same skillet or wok used for the tofu, add 1 tablespoon of vegetable oil. Add the broccoli florets, thinly sliced red bell pepper, and julienned carrots. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 6
Combine and finish: Pour the Szechuan sauce mixture into the skillet with the vegetables. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens. Add the cooked noodles and crispy tofu to the skillet. Toss everything together until the noodles and tofu are evenly coated with the sauce.
⏱️ 5 min
- 7
Serve: Divide the Szechuan tofu noodles among serving bowls. Garnish with thinly sliced green onions and toasted sesame seeds before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Tofu Noodles
Ingredients
For the Crispy Tofu
- 1 extra-firm tofu, 14-ounce block, pressed for 30 minutes and cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Szechuan Sauce
- 1 teaspoon Szechuan peppercorns, toasted and finely ground
- 2 tablespoons chili garlic sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For the Noodles and Vegetables
- 1 pound lo mein noodles
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1/4 cup green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the tofu: After pressing, cut the extra-firm tofu into 1/2-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
⏱️ 5 min - 2
Cook the tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate lined with paper towels.
⏱️ 7 min - 3
Prepare the Szechuan sauce: In a small dry skillet, toast the Szechuan peppercorns over medium heat for 1-2 minutes until fragrant. Grind them finely using a mortar and pestle or a spice grinder. In a medium bowl, whisk together the ground Szechuan peppercorns, chili garlic sauce, low-sodium soy sauce, rice vinegar, granulated sugar, toasted sesame oil, grated fresh ginger, minced garlic, and vegetable broth. In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 5
Stir-fry the vegetables: In the same skillet or wok used for the tofu, add 1 tablespoon of vegetable oil. Add the broccoli florets, thinly sliced red bell pepper, and julienned carrots. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 6
Combine and finish: Pour the Szechuan sauce mixture into the skillet with the vegetables. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens. Add the cooked noodles and crispy tofu to the skillet. Toss everything together until the noodles and tofu are evenly coated with the sauce.
⏱️ 5 min - 7
Serve: Divide the Szechuan tofu noodles among serving bowls. Garnish with thinly sliced green onions and toasted sesame seeds before serving hot.
⏱️ 1 min