Sichuan Spiced Mince with Crispy Tofu — a plant-based Other recipe by BOSH!
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Sichuan Spiced Mince with Crispy Tofu

This one genuinely blew us away the first time we made it. There's something about the combination of numbing Sichuan peppercorns, savoury mince and those ridiculously crispy tofu cubes that just hits different. The tofu gets this incredible golden crust from the cornflour coating, and the whole dish has that bold, tingly heat that keeps you going back for another forkful. It's a bit of a project, but honestly it's so worth it for a weekend dinner when you want to properly impress.

Cook: 35 min
Serves 2

Before You Start

  • Box grater
  • Frying pan
  • Tongs
  • Bowl for coating tofu
  • Plate lined with kitchen paper

Ingredients

  • 280g block of firm tofu
  • 1 tsp ground sichuan pepper
  • 50g cornflour
  • salt and pepper to taste
  • vegetable oil for frying
  • 280g block of firm tofu
  • 250g chestnut mushrooms
  • 2 tbsp vegetable oil
  • 2 cloves of garlic
  • 2 inches of ginger
  • 1 tsp Chinese 5 spice
  • ½ tsp ground sichuan pepper
  • 3 tbsp Kikkoman Soy Sauce
  • 1 tbsp sugar
  • 10g chives
  • 5g chives
  • crispy onions
  • sesame seeds
  • 1 red chilli

Method

1

Prepare the tofu

  • Open, drain and cut the tofu into 2cm cubes
  • Add the tofu to bowl, add the powdered sichuan peppercorns and cornflour to a bowl and stir to combine
  • Pour the sichuan cornflour over the tofu and toss to combine, making sure the tofu is all really well covered
2

Cook the tofu

  • Warm 1cm vegetable oil in the frying pan, add the tofu and fry, turning with tongs constantly until the tofu is golden in colour and really crispy
  • Transfer the tofu cubes to the plate lined with kitchen paper and set to one side
3

Prepare the Sichuan Mince

  • Use the wide side of the box grater to grate the tofu and the mushrooms
  • Peel and grate the garlic and ginger
  • Warm the oil in a frying pan over medium heat
  • Add the tofu and mushrooms to the pan and fry for 3-5 minutes to release a good amount of the moisture
  • Add the garlic and ginger to the pan and fry for 1 minute until really aromatic
  • Add the chinese five spice, sichuan peppercorns, Kikkoman Soy Sauce and sugar to the pan and stir for 2-3 minutes
  • Add a splash of water to loosen the mince if needs be
  • Finely slice the chives and fold into the mince
4

Time to serve

  • Finely slice the red chilli and chives
  • Spoon the sichuan mince onto a large serving plate and top with the crispy onions and sesame seeds
  • Pile on the tofu cubes, garnish with the chives and red chilli and serve immediately

Tips & Variations

  • Get the tofu really dry: Before you cube it, press the tofu between some kitchen paper for 10 minutes. The drier it is, the crispier it gets. Trust us on this one, it makes a big difference.
  • Control the heat: Sichuan peppercorns vary a lot in intensity. If you're new to them, start with a little less than the recipe says and taste as you go. You want that tingly numbing sensation, not eye-watering heat.
  • Serve it straight away: The crispy tofu is at its absolute best right out of the pan. If you're cooking for guests, fry the tofu last and get everyone to the table before it goes on.

Why This Works

The trick is coating the tofu really thoroughly in that Sichuan peppercorn and cornflour mix before it goes anywhere near the oil. Every surface needs to be covered or you won't get that proper crunch. Frying it in a decent amount of oil and turning it constantly with tongs is what gives you that all-over golden colour rather than just one crispy side.