Sticky Sichuan Tofu

Sticky Sichuan Tofu

This one is properly on rotation in our kitchens right now. Sticky, spicy, a little bit numbing from the Sichuan pepper, and packed with that deep savoury flavour that makes you go back for another bite before you've even finished the first. The tofu gets baked until golden and crisp, then tossed in the most incredible sauce that clings to every piece. It's the kind of meal that feels like a proper treat but comes together in about 25 minutes. Make it tonight, seriously.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment paper
  • Pestle & mortar
  • 2 frying pans (1 large, 1 small)
  • Microplane or fine grater

Ingredients

  • 2 tbsp vegetable oil
  • 8 tbsp cornflour
  • 2 tbsp sesame seeds
  • Salt & pepper to taste
  • 1 tbsp soy sauce
  • 2 x 280g block of firm tofu
  • spring onion
  • 2 x 250g pouches pre-cooked jasmine rice
  • 2 limes
  • 4 tbsp soy sauce
  • 1 tsp Sichuan peppercorns - or normal peppercorns if you can't find them
  • 1 ½ tsp chilli flakes
  • 1 tbsp vegetable oil
  • 3 tbsp maple syrup
  • 2 tbsp rice vinegar - or lime juice
  • 1 garlic clove
  • 2cm piece of fresh ginger

Method

1

Prepare the tofu 

  • Cut the tofu into 2cm cubes
  • Put the soy sauce and 1 tablespoon of the oil in a bowl and mix
  • Tip the cornflour into a separate bowl and season with salt and pepper
  • Add the tofu chunks to the soy mixture and toss, then dip and roll in the cornflour to coat the pieces
  • Spread out on the lined baking tray
  • Bake in the oven for 15 minutes
  • Chop all but one of the spring onions into 3cm lengths
  • When the tofu has been cooking for 5 minutes, take the tray out of the oven and arrange the spring onions around the tofu
  • Drizzle with 1 tablespoon of the oil
  • Return to the oven to cook for the remaining 10 minutes, until the tofu is crisp and the spring onions are softened
2

Make the sauce 

  • Set the frying pan over a high heat
  • Tip the peppercorns and chilli flakes into the hot pan and toast for 1 minute, then transfer to a pestle and mortar and crush well
  • Reduce the heat to medium and add the oil
  • Peel the garlic
  • Tip the spices back into the pan
  • Grate the garlic and ginger directly into the pan
  • Add the rest of the sauce ingredients and bubble over a medium heat until glossy
3

Prepare the rice

  • Cook the rice according to the packet instructions and tip it into a bowl
  • Halve the limes and squeeze the juice of one into the rice
  • Season well
  • Slice the other lime into wedges
  • Slice the final spring onion
4

Toast the sesame seeds 

  • Put the small frying pan over a medium-high heat
  • Add the sesame seeds and toast them until golden
  • Take off the heat and set aside
5

To finish 

  • Take the tray out of the oven
  • Set aside the spring onions and tip the crispy tofu into the sauce pan
  • Stir to coat

Tips & Variations

  • Press your tofu well: The drier your tofu before you start, the crispier it'll get in the oven. Even 10 minutes wrapped in a clean tea towel makes a real difference.
  • Control the heat: Sichuan dishes can vary a lot in spice level. Start with less chilli and taste as you go, especially if you're cooking for people who aren't big on heat.
  • Serve it right: We love this over steamed jasmine rice with a pile of tenderstem broccoli on the side. The sauce soaks into the rice and it's just perfect.

Why This Works

The trick here is baking the tofu coated in cornflour first, rather than just chucking it straight in the sauce. It gives you that crispy exterior that holds up when everything gets tossed together, so you get sticky and crispy in every bite rather than just soggy tofu. And the Sichuan pepper is non-negotiable, it's what gives the sauce that brilliant tingly warmth that keeps you coming back for more.