Schezwan Tofu Gravy
Crispy fried tofu cubes tossed in a fiery, tangy, and savory Schezwan sauce. This popular Indo-Chinese gravy dish is packed with flavor and pairs perfectly with fried rice or noodles.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Tofu
- b.Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or a few books) on top and press for at least 20 minutes to remove as much water as possible.
- c.Once pressed, cut the tofu into 1-inch cubes.
- d.In a mixing bowl, whisk together 3 tbsp cornstarch, 1 tbsp all-purpose flour, 0.5 tsp salt, and the black pepper powder.
- e.Add the tofu cubes to the bowl and toss gently until each piece is evenly and lightly coated.
- 2
Step 2
- a.Fry the Tofu
- b.Heat 1/2 cup of oil in a wok or a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a small piece of tofu sizzles immediately.
- c.Carefully add the coated tofu cubes to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- d.Shallow-fry for 5-7 minutes, turning the cubes occasionally, until they are golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried tofu and place it on a wire rack or a plate lined with paper towels to drain excess oil. Set aside.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.Carefully pour out the excess oil from the wok, leaving approximately 2 tablespoons behind.
- c.Place the wok back on high heat. Once the oil is hot, add the minced ginger, garlic, and slit green chilies. Stir-fry for 30-40 seconds until fragrant.
- d.Add the cubed onion and bell pepper. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still retain their crunch and vibrant color.
- 4
Step 4
- a.Create the Schezwan Gravy
- b.Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar, and the remaining 0.25 tsp of salt. Stir everything together for about 30 seconds.
- c.Pour in the vegetable broth and bring the mixture to a gentle boil.
- d.In a small bowl, whisk the remaining 2 tbsp of cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
- e.While continuously stirring the gravy, slowly pour in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, as the gravy thickens to a glossy consistency.
- 5
Step 5
- a.Combine and Serve
- b.Gently add the crispy fried tofu cubes back into the wok with the thickened gravy.
- c.Toss carefully to coat all the tofu pieces evenly. Allow it to simmer for just 1 minute so the tofu absorbs some flavor without losing its crispiness.
- d.Turn off the heat. Garnish generously with chopped spring onion greens.
- e.Serve immediately with steamed jasmine rice, vegetable fried rice, or hakka noodles for a complete meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is a crucial step; it ensures the tofu gets crispy instead of steaming and becoming soggy.
- 2For an even crispier coating, you can double-coat the tofu: dip in a thin batter of cornstarch and water, then dredge in the dry cornstarch mix before frying.
- 3Always stir-fry vegetables on high heat for a short duration to maintain their color and crunch.
- 4Add the cornstarch slurry gradually, as the gravy thickens quickly. You may not need to use all of it to reach your desired consistency.
- 5To save time, you can use a good quality store-bought Schezwan sauce.
- 6Add the fried tofu to the gravy just before serving to ensure it stays as crispy as possible.
Adapt it for your goals.
Protein Swap
Replace tofu with paneer (Indian cottage cheese), mushrooms, or boneless chicken pieces. Adjust cooking times accordingly.
Vegetable AdditionsVegetable Additions
Incorporate other vegetables like sliced carrots, baby corn, broccoli florets, or different colored bell peppers for more texture and nutrients.
Healthier VersionHealthier Version
Instead of shallow frying, bake or air-fry the coated tofu cubes at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Gluten FreeGluten-Free
To make this recipe gluten-free, replace the all-purpose flour with more cornstarch or rice flour, and use tamari instead of soy sauce.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and overall health.
Source of Isoflavones
As a soy product, tofu is rich in isoflavones, which are plant-based compounds that act as antioxidants and may help support heart and bone health.
Contains Essential Minerals
Tofu provides important minerals like manganese, calcium, and selenium. The added vegetables like bell peppers and onions contribute vitamins A and C.
Frequently asked questions
One serving of Schezwan Tofu Gravy contains approximately 375-425 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.