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- 1 block (14 oz) firm tofu, drained and pressed - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 2 green onions, chopped (white and green parts separated) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons Szechuan chili paste - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon sugar - Sesame seeds - Fresh cilantro To make Spicy Szechuan Tofu Bowls, you need a few key ingredients. Start with firm tofu. It holds its shape well and absorbs flavors. Fresh veggies add color and crunch. I love using red bell pepper and snap peas for this dish. Next, you’ll need aromatics. Garlic and ginger give a strong base. Green onions add a nice bite. They make the dish pop! For the sauce, Szechuan chili paste is a must. It gives the dish its signature spicy kick. Soy sauce adds saltiness, while rice vinegar adds tang. Sesame oil brings richness, and sugar balances the heat. Don’t forget the garnishes! Sesame seeds and fresh cilantro add a nice touch. They make the dish look pretty and add extra flavor. Enjoy your cooking! To start, you need to press the tofu. This removes excess water and helps it crisp up. Wrap the tofu in a clean towel. Place a heavy object on top. Let it sit for 15-30 minutes. Next, cut the pressed tofu into 1-inch cubes. This size helps it cook evenly and soak up all the flavors. For a golden texture, make sure your skillet is hot enough. Too cool, and the tofu will stick. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the tofu cubes. Fry them for 8-10 minutes. You want them golden brown on all sides. Remove the tofu and set it aside. In the same skillet, add sliced red bell pepper, snap peas, and the white parts of the green onions. Stir-fry for 3-4 minutes. You want them tender but still crisp. Then, add minced garlic and ginger. Stir-fry for another minute. This step brings out their flavors. Now it's time to add the sauces. Return the tofu to the skillet. Pour in 3 tablespoons of Szechuan chili paste, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of sugar. Toss everything well. Make sure the sauce coats the tofu and vegetables evenly. Cook for an additional 2-3 minutes to heat through. Serving this hot over jasmine rice is key. It soaks up the flavors! Garnish with green parts of green onions, sesame seeds, and fresh cilantro for a bright finish. Enjoy your spicy Szechuan tofu bowls! Tofu can easily become soggy if not prepared right. Here’s how to avoid that. First, always drain and press your tofu. This removes excess moisture. Cut it into 1-inch cubes for even cooking. For a crispy texture, use high heat. I recommend using vegetable oil in a hot skillet. Cook the tofu until golden brown on all sides. This usually takes about 8 to 10 minutes. You can remove the tofu and set it aside to keep it crispy. Do you want to adjust the heat? Start by changing the amount of Szechuan chili paste. If you like it spicy, stick to the recipe. For a milder dish, use less paste. You can also add a bit of honey or sugar to balance the heat. If you prefer a different flavor, try using a sweet chili sauce. It gives a nice taste without too much spice. What rice should you serve with your bowls? Jasmine rice pairs best with this dish. Its fragrant flavor complements the spicy tofu. For side dishes, consider serving a simple cucumber salad. It adds freshness and crunch. You could also try steamed broccoli or bok choy for extra veggies. {{image_2}} You can easily switch out tofu for other proteins. Tempeh, seitan, or chickpeas work well. Each option adds its own unique taste. You can also add more vegetables. Try broccoli, carrots, or bok choy. This not only boosts flavor but also adds more nutrients. If you need gluten-free options, look for gluten-free soy sauce. Many brands offer great taste without gluten. You can also explore alternative sauces, like coconut aminos. This gives a sweet and salty flavor without the gluten. To kick up the flavor, add extra spices or herbs. Consider crushed red pepper or fresh basil. These small changes can create a big impact. You can also try a twist on classic Szechuan flavors. Add some lime juice or peanuts for a new taste. This keeps the dish exciting and fresh. To enjoy your spicy Szechuan tofu bowls later, store them in an airtight container. This keeps the flavors fresh. Place the bowls in the fridge within two hours of cooking. This helps avoid bacteria growth. To prevent sogginess, separate the tofu from the rice and veggies. Store each part in its own container. This way, the tofu stays crisp when you reheat it. When you’re ready to enjoy your leftovers, you have a few good options. The best way to reheat tofu bowls is in a skillet. Heat a little oil over medium heat. Add the tofu and veggies, stirring often until warm. You can also use a microwave. Place the tofu bowl in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts, checking often. This keeps the moisture in and the tofu tender. If you want to save your spicy Szechuan tofu bowls for later, freezing is a great choice. First, let the dish cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. To thaw, move the bowl to the fridge overnight. For a quick method, use the microwave on defrost mode. This helps keep the texture of the tofu. When reheating, follow the same steps as before to keep everything tasty. Yes, you can use frozen tofu. Frozen tofu has a different texture. It becomes spongy and absorbs more sauce. To use it, thaw the tofu completely. Press it to remove extra water. Then, cut it into cubes and cook as normal. You may need to adjust cooking times since it may take longer to fry. Spicy Szechuan Tofu Bowls can last about 3 to 4 days in the fridge. Store them in an airtight container. Look for signs of spoilage like a sour smell or mold. If the tofu becomes slimy, it’s best to discard it. If you don’t have Szechuan chili paste, try using a mix of chili garlic sauce and soy sauce. You can also use sambal oelek or a hot sauce of your choice. Adjust the amount based on your spice preference. If you want less heat, add more soy sauce or a bit of honey for sweetness. In this post, we explored making Spicy Szechuan Tofu Bowls. You learned about key ingredients like tofu, fresh veggies, and aromatic spices. I shared step-by-step instructions to get perfect textures and flavors. Customize your dish to your taste with tips for spice levels and serving ideas. Remember, you can store leftovers and reheat them to enjoy later. Embrace creativity in the kitchen and make this dish your own! Enjoy cooking and delighting in each bite.

Spicy Szechuan Tofu Bowls

Spice up your dinner with these delicious Spicy Szechuan Tofu Bowls! This quick and easy recipe combines crispy tofu with vibrant veggies in a mouthwatering Szechuan sauce. Perfect for a weeknight meal, this dish is packed with flavor and ready in just 30 minutes. Discover the full recipe and impress your family and friends with this tasty plant-based dish. Click through now to explore the recipe and fire up your taste buds!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snap peas, trimmed

2 green onions, chopped (white and green parts separated)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons Szechuan chili paste

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon sugar

Cooked jasmine rice, for serving

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Begin by cutting the pressed tofu into 1-inch cubes.

    Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.

      In the same skillet, add the sliced red bell pepper, snap peas, and the white parts of the green onions. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.

        Add the minced garlic and ginger to the skillet, stir-frying for an additional 1 minute until fragrant.

          Return the tofu to the skillet and add the Szechuan chili paste, soy sauce, rice vinegar, sesame oil, and sugar. Toss everything together to coat the tofu and vegetables evenly in the sauce. Cook for another 2-3 minutes.

            Serve the spicy Szechuan tofu hot over a bed of jasmine rice. Garnish with the green parts of the green onions, sesame seeds, and fresh cilantro.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4