Sticky Szechuan Tofu

We love the tingly, numbing effect that Szechuan peppercorns have. That, along with the sweet and spicy sauce is a really big combo. This is another < 30 minute recipe that's perfect for mid-week dinners.

Ingredients

Method

Nutrition

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Step 1

Start by sealing and browning the tofu by frying in a splash of oil, or in an air fryer, then set aside until later.

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For

2

M

I

400

g

Super-firm tofu, chopped into cubes

1 1/2

tsp

Szechuan peppercorns

1

tbsp

Sesame oil

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Per Serving

Calories

310kcal

Fat

11g

Saturates

2g

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Notes

You can tailor the amount of Szechuan peppercorns based on how much you enjoy them. If you're not sure, try out 1 teaspoon and see if you enjoy it! We really like 1.5 teaspoons. We used super-firm tofu but it also works well with extra firm. This one is best served fresh - we don't recommend keeping in the fridge, or freezing.

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