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Sichuan Peppercorn Crispy Tofu with Black Vinegar Glaze

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A vibrant, modern plant-based dish that masterfully balances heat, tang, and crunch. Crispy tofu cubes are coated in a fragrant, tingly Sichuan peppercorn spice blend and finished with a glossy, sweet-sour black vinegar reduction. This recipe delivers an authentic flavor experience with a surprisingly simple technique, perfect for a standout weeknight dinner or an impressive appetizer.

  • Total Time: 55
  • Yield: 4 servings

Ingredients

  • 1 block (14-16 oz) extra-firm tofu
  • 3 tablespoons cornstarch
  • 1 tablespoon Sichuan peppercorns, freshly ground
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground white pepper
  • ¼ teaspoon five-spice powder (optional, but recommended)
  • 6-8 tablespoons neutral oil with a high smoke point (like avocado, peanut, or canola), for pan-frying

Instructions

  1. Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels. Place it on a plate and set a heavy object (like a cast iron skillet or a few cans) on top. Press for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.
  2. In a large bowl or a zip-top bag, combine the cornstarch, ground Sichuan peppercorns, salt, white pepper, and five-spice powder (if using). Mix well.
  3. Add the tofu cubes to the cornstarch mixture. Gently toss or shake until all pieces are evenly and thoroughly coated.
  4. Heat 3 tablespoons of the neutral oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering, add a single layer of tofu cubes, being careful not to overcrowd the pan (work in batches if necessary).
  5. Pan-fry the tofu for 3-4 minutes per side, or until golden brown and crispy on all sides. Use tongs or a spatula to turn them gently. Add more oil as needed between batches.
  6. Transfer the crispy tofu to a paper towel-lined plate to drain any excess oil.
  7. For the glaze: In the same pan, reduce heat to low. Carefully pour in the black vinegar and add the brown sugar. Stir constantly for 1-2 minutes until the sugar dissolves and the mixture thickens slightly into a light syrup.
  8. Return all the crispy tofu to the pan with the glaze. Gently toss for about 1 minute until the tofu is evenly coated and the glaze is sticky.
  9. Transfer to a serving plate. Garnish with sliced green onions and serve immediately.

Notes

For the crispiest results, ensure the tofu is pressed thoroughly and is very dry before coating. Freshly grinding whole Sichuan peppercorns provides the best aroma and numbing sensation. The black vinegar glaze is intentionally sharp and tangy; adjust the sugar slightly to your taste. Do not skip the batch cooking—overcrowding the pan will steam the tofu instead of frying it crisp. Serve immediately, as the crispy coating will soften over time.

Nutrition

  • Serving Size: 1 serving
  • Calories: 88
  • Sugar: 1
  • Sodium: 150
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 9
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 13

Find it online: https://buenosairesrunway.com/sichuan-peppercorn-crispy-tofu-with-black-vinegar-glaze/