Sichuan Hot Tofu Recipe

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Hot and spicy Sichuan hot tofu. I think most of my readers love this tofu. Mapo tofuIt is considered one the most exquisite dishes in Sichuan cooking. My new inventions are mine and I’m happy to share them with you. I recently visited a vegan restaurant to see how delicious tofu can taste with this cooking method.

Sichuan Hot Tofu|

Tofu was always my favorite thing to cook. To get crispy skin, you first fry the tofu in a pan. It also helps to remove water, which gives it the best chance of absorbing flavor and seasonings. This is the same principle that applies to pan-fried dishes such as pan-fried green beans or dry fried cauliflowers. To make it even more intense in flavor, the fried tofu can be quickly tossed in chili powder and aromatics.

This recipe can be made even more beautiful by adding coriander. This allows for a high level of aromatics in the tofu. To avoid burning fresh coriander, however, the adding time should be done at the end of the heating process.

Sichuan Hot Tofu|

To make a simple salt and pepper tofu, I used to pan-fry tofu with mixed seasonings. That’s one is super easy and can match with the original aroma of soy beans. This one is a bit different because the main flavors come from aromatics. The soy bean taste is almost completely covered.

Cook’s Note:

  • This recipe calls for regular tofu. The water will be removed during pan-frying, which leaves tiny holes in the tofu pieces. These tiny holes are good for flavor absorbing. But tender tofu can’t work too because it is so easy to break.
  • To achieve a crisp outside and soft inside, tofu should be thickened (between 0.8cm and 1cm).


Cut tofu in 0.8 to 1.0 cm piecesIt is fine to use a rectangle or a square.

Heat oil in a wok, then place the tofu pieces in. Let them stay for 3-5 minContinue to fry until one side is slightly browned and has hardened. Turn the other side over and fry it. Fry the tofu pieces on both sides until golden brown. Transfer to a plate.

Sichuan hot tofu|

If you have excess oil in your pan, remove it and leave about 1 tablespoon of oil. Chili peppers and Sichuan peppercorns are to be fried on a slow flame. Then add ginger, garlic, and red onion. Fry until fragrant.

Sichuan hot tofu|

Return the pan-fried, browned tofu. The key ingredient of this dish is sugar.

Sichuan hot tofu|

Mix well quickly and serve immediately

Sichuan hot tofu|
  • 400g Regular tofu
  • 3 tbsp Vegetable cooking oils
  • 5 chili peppersCut into halves
  • 1 inch ginger, diced
  • 4 Cloves Garlic, diced
  • 1/8 red onionCut into small pieces
  • 1 tsp. Sugar
  • 1/2 tsp. Salt
  • 1 tbsp. Chilli powder
  • 1 tsp. Cumin powder


  1. Cut tofu in 0.8 to 1.0 cm pieces

  2. Heat oil in a wok. Place the tofu pieces in the wok and let them rest for about 3-5 minutes, until they become slightly browned and hardened. Flip the pieces and fry the other side. Fry the tofu pieces on both sides until golden brown. Transfer to a plate.

  3. If you have excess oil in your pan, remove it and leave about 1 tablespoon of oil. On a slow fire, fry chili peppers and Sichuan peppercorn. Next, add ginger garlic and red onions. Fry until aromatic. Add pan-fried tofu.

  4. Mix well quickly and serve immediately

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