SKIP TO RECIPE
You simply can’t go wrong with this Vegan Szechuan Tofu with Homemade Sauce… Serve up restaurant style Szechuan sauce with golden tofu and vegetables of your choice with this finger licking bombtastic recipe.
You can use the Szechuan sauce in lots of different recipes so if you want, make double and save it in the fridge or freezer for another time! Here are just few recipes ideas which you can pair your Szechuan sauce with:
- tofu & veggies
- mushrooms & chestnuts
- paneer with tricolour peppers & red onions
- green beans with toasted almond & cashews
Just combine your sauce with any of these options for new and exciting meals featuring this versatile Szechuan sauce.
This Vegan Szechuan Tofu with Homemade Sauce is packed with all sorts of healthy vegetables, like asparagus, red cabbage and baby corn. Enjoy a healthy and filling meal with this simple to follow recipe. Because this dish requires making both the main dish and the sauce from scratch, this is a slightly longer recipe than usual.
Other Recipes Like This…
For more Chinese inspired dishes, take a look at my Chinese Sweetcorn Soup, a vegan variation on the traditional Chinese sweetcorn & egg soup.
Heat 1 tbsp rapeseed oil in wok
Coat your tofu with corn flour and put in wok. Start off with high heat
Add sesame seeds (black sesame seeds also go really well)
Leave to brown on low heat
For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside
Grab another pan and put on high heat. Add 1/4 cup soy sauce, 2 tbsp red wine vinegar, 1 tbsp rice wine vinegar, 2 tbsp brown sugar (or preferred sweetener), 1/2 tsp coarse black pepper, 1 tbsp grated ginger. Mix
Add garlic powder and ready made chilli sauce
Add your corn flour veggie broth
Let mixture reduce for 3 mins
Turn off heat for tofu and set tofu aside
In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown
Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook
Add your Szechan sauce (as much as you like - I added half)
Add your golden tofu
Garnish with spring onions
Ingredients
Directions
Heat 1 tbsp rapeseed oil in wok
Coat your tofu with corn flour and put in wok. Start off with high heat
Add sesame seeds (black sesame seeds also go really well)
Leave to brown on low heat
For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside
Grab another pan and put on high heat. Add 1/4 cup soy sauce, 2 tbsp red wine vinegar, 1 tbsp rice wine vinegar, 2 tbsp brown sugar (or preferred sweetener), 1/2 tsp coarse black pepper, 1 tbsp grated ginger. Mix
Add garlic powder and ready made chilli sauce
Add your corn flour veggie broth
Let mixture reduce for 3 mins
Turn off heat for tofu and set tofu aside
In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown
Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook
Add your Szechan sauce (as much as you like - I added half)
Add your golden tofu
Garnish with spring onions
