Szechuan Tofu

This was so good! I cut the sauce recipe in half and added half a tablespoon of water and 1 teaspoon of cornstarch. I also added a quarter teaspoon of sesame oil . I just eyeball the red pepper flakes, black pepper, and Sriracha and I only added a quarter teaspoon of ground ginger. I used dark brown sugar vs maple syrup and used 1 1/2 tbs. Will definitely make it again!

Quick and flavorful. A bit heavy on the heat so adjust as desired. 8/10

The sauce is so good!!! I used it on a stir fry:) I did reduce the soy sauce a little bit. Will make again!!

This was good I'd defo make again

Also chose to use some crushed Szechuan peppercorns over black pepper like another member suggested. Not very saucy. Added sesame seeds and served with jasmine rice. Would probably double up on the sauce quantity next time. Edit: have made a second time adding some tomato ketchup and red pepper flakes as well as the Szechuan - perfect!!

This was delicious! Although if you are sensitive to spice I would recommend cutting down on the chili flakes. It was a bit much for me as I have stomach issues.

Loved this dish and will definitely make it again. I marinated the tofu overnight in the sauce then dipped in the cornflour. I used agave nectar instead of maple syrup and chilli powder instead of chilli flakes so just right for me with the perfect balance of spicy and sweet. I didn't have any ginger so will make again when I have some to see what difference it will make to the flavour.

This was delicious! Had it with rice, boiled broccoli and carrot and gyoza dumplings on the side, will definitely be making again!

Delicious but quite spicy! Will be cutting down on the chili flakes next time.

Absolutely delicious recipe! Will make this a staple! I added sechuan peppercorns instead of regular black pepper for that extra sechuan flavor.

Another quick and tasty tofu recipe ! Will definitely make again 😋 Be careful with the amount of chilli flakes as it can be on the spicy side

Make a cornstarch slurry to thicken sauce.

😋🙂