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cooked Szechuan Style Bean Curd

Szechuan Style Bean Curd Recipe

Szechuan Style Bean Curd is a classic Sichuan-inspired tofu dish known for its bold spicy, numbing, and savory flavor profile. Soft tofu cubes are gently simmered in a rich, aromatic sauce made from fermented chili bean paste, garlic, ginger, and Szechuan peppercorns. The result is a silky, deeply flavorful dish where the tofu absorbs the fiery red sauce while remaining tender and delicate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 Servings
Calories 280 kcal

Ingredients
  

Main

  • 500 g 18 oz soft or medium-soft tofu, cut into 1-inch cubes
  • 3 tbsp neutral oil vegetable, peanut, or canola
  • 2 tbsp doubanjiang fermented chili bean paste
  • 2 –3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 –2 tsp Szechuan peppercorns toasted & ground

Seasoning & Liquid

  • 1 cup vegetable stock or water
  • 1 –2 tsp light soy sauce to taste
  • 1 tsp sugar optional
  • 1 tbsp chili oil optional

Thickening

  • 1 tbsp cornstarch
  • 2 tbsp water

Garnish optional

  • Chopped scallions
  • Extra chili oil
  • Pinch of ground Szechuan peppercorn

Instructions
 

  • Start by heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic and ginger, and cook until fragrant.
    Step one Cut the tofu
  • Then, add the bean curd and stir-fry for a few minutes, until it is lightly browned.
    Step 2 Heat a dry pan over low heat and toast the Szechuan peppercorns
  • Next, add the chicken broth, soy sauce, rice wine vinegar, and chili garlic sauce to the pan. Stir to combine, and bring the mixture to a boil.
    Step 3 Heat the oil in a wok or deep skillet over medium heat
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the pan, stirring constantly, until the sauce thickens.
    Step 4 If using dried chilies or chili flakes add them now and stir briefly
  • Reduce the heat to low and simmer the bean curd for a few minutes, until it is fully cooked and the sauce has reduced slightly. Serve the bean curd hot, garnished with the green onions and cilantro.
    Szechuan Style Bean Curd recipe

Notes

Notes & Tips

  • Use soft tofu for authentic texture.
  • Be gentle—shake the pan instead of stirring.
  • Properly frying doubanjiang is key to deep flavor.
  • Adjust heat with chili oil and peppercorns to taste.
Keyword Bean Curd Szechuan Style recipe