Sichuan Chili Crisp Tofu
Silky tofu cubes coated in a numbing-spicy Sichuan chili oil, topped with crispy garlic and scallions. Ready in 15 minutes—serve as a main or appetizer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 215
- Protein
- 14g
Ingredients
- 1 block (14 oz) firm tofu, pressed
- 3 tbsp neutral oil
- 1 tbsp Sichuan peppercorns
- 4 whole dried red chilies, broken into pieces
- 4 cloves garlic cloves, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 whole scallions, cut into 1-inch pieces (white + green)
Instructions
- 1
Wrap tofu block in clean towel; place on plate with weight on top (canned goods work). Rest 5 minutes to remove excess moisture.
- 2
Cut pressed tofu into 3/4-inch cubes. Pat dry with paper towel before cooking.
- 3
Heat 1.5 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 4
Working in two batches to avoid crowding, cook tofu cubes without moving until bottoms are golden, 2-3 minutes per batch.
- 5
Gently flip cubes; cook other sides until golden. Transfer to a plate when done.
- 6
Pour remaining 1.5 tbsp oil into skillet over medium heat. Add Sichuan peppercorns and dried chilies; toast until fragrant, 30 seconds.
- 7
Add sliced garlic; stir constantly until edges brown and smell toasty, about 60 seconds. Watch closely—garlic burns fast.
- 8
Pour in soy sauce and rice vinegar; swirl to combine, 10 seconds. Remove from heat.
- 9
Return tofu to skillet; gently toss to coat with chili oil. Transfer to a serving bowl.
- 10
Scatter scallions over top. Serve immediately while oil is still warm and aromatic.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- knife
- wooden spoon or spatula
- plate
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