Sichuan Chilli Tofu Recipe

Name: Sichuan Chilli Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 packet silken tofu; 2 tablespoons salt; 2 tablespoons sesame oil; 4-5 tablespoons vegetable oil; 1 cinnamon stick; 1 tablespoon Sichuan pepper; 4 dried Sichuan chillies (Kashmiri would work too), thinly sliced; 3 cloves garlic, sliced; 1 thumb ginger, thinly sliced; 2 long red chillies, seeds removed and thinly sliced; 1 teaspoon mushroom powder (4 dried shiitake mushrooms, blended to a powder, optional); 1 teaspoon caster sugar; 3 tablespoon soy sauce; [To serve]; Steamed rice; 2 stalks spring onion, green tops only, diced; Bunch coriander, roughly chopped

Gluten-free option

Protein-packed

Nut-free option

Budget friendly

Freshly Picked

Easy peasy

Lazy dinners

Main meals

Gluten-free option

Protein-packed

Nut-free option

Budget friendly

Freshly Picked

Easy peasy

Lazy dinners

Main meals

If you like a bit of heat in your dinner, Chinese cuisine delivers. With this dish you’ll learn how to harness the power of Sichuan pepper and chillies to transform your tofu into a stunning dish!

You will need

Serves 2

1 packet silken tofu
2 tablespoons salt
2 tablespoons sesame oil
4-5 tablespoons vegetable oil
1 cinnamon stick
1 tablespoon Sichuan pepper
4 dried Sichuan chillies (Kashmiri would work too), thinly sliced
3 cloves garlic, sliced
1 thumb ginger, thinly sliced
2 long red chillies, seeds removed and thinly sliced
1 teaspoon mushroom powder (4 dried shiitake mushrooms, blended to a powder, optional)
1 teaspoon caster sugar
3 tablespoon soy sauce

To serve

Steamed rice
2 stalks spring onion, green tops only, diced
Bunch coriander, roughly chopped

Recipe: Simon Toohey

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Directions

10 mins to prep

20 mins to cook

Step 1

Fill a small pot with water and 2 tablespoons salt. Bring to a simmer. Cut the tofu into 1-inch cubes and put in the salted water letting the tofu warm through. This will create a skin around the cubes and set the tofu.
Step 2

In a heavy-based pan or a wok, add the sesame and vegetable oils and bring to a smoke. Add the cinnamon stick and Sichuan pepper, and heat through to infuse the oil. Then add the dried Sichuan chillies to do the same.
Step 3

Add the garlic, ginger and fresh chilli and fry briefly at high heat for about a minute. Turn the heat down to medium and add the mushroom powder, sugar and soy sauce, and fry for a few minutes to incorporate all the ingredients.
Step 4

Finally, turn the heat back up. Use a slotted spoon to scoop the tofu out of the pot and into the frypan mixture; gently toss to coat the tofu in the Sichuan sauce for a couple minutes.
Step 5

Pour tofu and sauce into a bowl, serve with rice and garnish with coriander and green spring onion tops.