Best 3 Baked Tofu Szechuan Style Recipes
Are you looking for a delicious and healthy plant-based dish with a spicy kick? Look no further than Szechuan-style baked tofu! This mouthwatering dish combines the flavors of savory, spicy, and slightly sweet, all wrapped up in a crispy tofu exterior. Whether you're a seasoned tofu fan or new to the plant-based world, this recipe will surely tantalize your taste buds and leave you craving more.
In this recipe collection, you'll find a variety of Szechuan-style baked tofu recipes that cater to different preferences and dietary restrictions. From classic recipes that capture the authentic flavors of Szechuan cuisine to modern interpretations with a twist, there's something for everyone.
One of the highlights is the classic Szechuan-style baked tofu, which features a crispy tofu exterior coated in a flavorful sauce made with aromatic spices, soy sauce, and chili oil. For those who prefer a vegan option, there's a tofu steak recipe that delivers a meaty texture and a delightful blend of spices.
If you're looking for a healthier alternative, try the baked tofu with vegetables recipe, which combines tender tofu with a colorful array of roasted vegetables for a nutritious and satisfying meal. And for those who love spicy food, the spicy Szechuan-style baked tofu recipe is a must-try, featuring a fiery sauce that will set your taste buds ablaze.
With detailed instructions and helpful tips, these Szechuan-style baked tofu recipes are easy to follow and perfect for home cooks of all skill levels. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will transport you to the vibrant streets of Sichuan.
BAKED TOFU
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
Provided by Ali
Time 35m
Number Of Ingredients 6
Steps:
- Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
- Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you'd like.
- Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
- Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
- Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
- And enjoy!
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
Tips:
- To achieve the best flavor and texture, use extra firm tofu. It holds its shape better during cooking and absorbs the marinade more effectively.
- Pressing the tofu before cooking is essential to remove excess moisture, resulting in a firmer tofu that absorbs the marinade better.
- Use a variety of vegetables to add color, texture, and flavor to the dish. Broccoli, carrots, bell peppers, and mushrooms are all excellent choices.
- Adjust the amount of chili oil and Szechuan peppercorns to your desired level of spiciness. Start with a small amount and gradually increase until you reach the desired heat level.
- Serve the tofu immediately after cooking to enjoy it at its best. It can also be served at room temperature or cold as part of a salad or appetizer platter.
Conclusion:
Baked Tofu Szechuan Style is a delicious, easy-to-make dish that is sure to please everyone at your table. With its crispy outer layer, tender interior, and flavorful Szechuan sauce, this dish is a perfect combination of taste and texture. The addition of vegetables makes it a complete and satisfying meal. Whether you are a fan of Szechuan cuisine or simply looking for a new and exciting way to prepare tofu, this recipe is sure to become a favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
