Spicy Sichuan‑Style Tofu

Ingredients

• 200 g firm tofu
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 3 cloves garlic
• 4 pieces dried red chilies
• 1 teaspoon Sichuan peppercorns
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 stalk green onion(optional)

Instructions

1. 1

   Press the tofu to remove excess moisture, then cut into 1‑inch cubes and toss with cornstarch until evenly coated.

2. 2

   Heat 2 Tbsp of vegetable oil in a skillet over medium‑high heat; add the tofu cubes and fry until golden and crispy, about 4‑5 minutes. Transfer to a paper‑towel‑lined plate.

3. 3

   In the same pan, add the remaining 1 Tbsp oil, minced garlic, dried chilies, and Sichuan peppercorns; stir‑fry for 30 seconds until fragrant.

4. 4

   Stir in soy sauce, rice vinegar, and sugar; cook 1‑2 minutes until the sauce thickens slightly.

5. 5

   Return the crispy tofu to the pan, toss to coat evenly, and cook an additional minute.

6. 6

   Garnish with sliced green onion if desired and serve immediately.