Vegan Szechuan Tofu with Homemade Sauce

Vegan Szechuan Tofu with Homemade Sauce

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.

TweetSaveShare

Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
 2 packs extra firm tofu from The Tofoo Co (560g)
 1 tbsp sesame seeds
 ½ cup corn flour
 handful asparagus
 1 cup sliced mushrooms
 1 cup red cabbage
 100 g baby corn
 chopped spring onions for garnish
 chopped chillies for garnish (optional)
For the Szechuan Sauce
 1 tbsp corn flour
 125 ml water (about 1/2 cup), mixed with veggie stock
 ¼ cup soy sauce (any type, won't be adding salt in the sauce)
 2 tbsp red wine vinegar
 1 tbsp rice wine vinegar
 2 tbsp brown sugar (or preferred sweetener)
 ½ crushed black pepper
 1 tbsp finely grated ginger
 ½ tbsp garlic powder, granules or chopped garlic
 1 tbsp readymade red chilli sauce

Method
1

Heat 1 tbsp rapeseed oil in wok

2

Coat your tofu with corn flour and put in wok. Start off with high heat

3

Add sesame seeds (black sesame seeds also go really well)

4

Leave to brown on low heat

5

For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside

6

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

7

Add garlic powder and ready made chilli sauce

8

Add your corn flour veggie broth

9

Let mixture reduce for 3 mins

10

Turn off heat for tofu and set tofu aside

11

In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown

12

Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook

13

Add your Szechan sauce (as much as you like - I added half)

14

Add your golden tofu

15

Garnish with spring onions

Ingredients

Ingredients
 2 packs extra firm tofu from The Tofoo Co (560g)
 1 tbsp sesame seeds
 ½ cup corn flour
 handful asparagus
 1 cup sliced mushrooms
 1 cup red cabbage
 100 g baby corn
 chopped spring onions for garnish
 chopped chillies for garnish (optional)
For the Szechuan Sauce
 1 tbsp corn flour
 125 ml water (about 1/2 cup), mixed with veggie stock
 ¼ cup soy sauce (any type, won't be adding salt in the sauce)
 2 tbsp red wine vinegar
 1 tbsp rice wine vinegar
 2 tbsp brown sugar (or preferred sweetener)
 ½ crushed black pepper
 1 tbsp finely grated ginger
 ½ tbsp garlic powder, granules or chopped garlic
 1 tbsp readymade red chilli sauce

Directions

Method
1

Heat 1 tbsp rapeseed oil in wok

2

Coat your tofu with corn flour and put in wok. Start off with high heat

3

Add sesame seeds (black sesame seeds also go really well)

4

Leave to brown on low heat

5

For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside

6

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

7

Add garlic powder and ready made chilli sauce

8

Add your corn flour veggie broth

9

Let mixture reduce for 3 mins

10

Turn off heat for tofu and set tofu aside

11

In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown

12

Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook

13

Add your Szechan sauce (as much as you like - I added half)

14

Add your golden tofu

15

Garnish with spring onions

Vegan Szechuan Tofu with Homemade Sauce

Video Recipe

More Recipes…

Follow:
Share the love