Vegan Szechuan Chicken
Transform your weeknight dinner routine with this vibrant Vegan Szechuan Chicken recipe! Packed with bold, spicy flavors and loads of veggies, this dish is a perfect plant-based twist on a classic favorite. Crispy tofu, coated in cornstarch and pan-fried to golden perfection, takes center stage, complemented by colorful bell peppers, julienned carrots, and fragrant aromatics like garlic, ginger, and green onions. The star of the show is the rich, tangy Szechuan sauce, boasting soy sauce, hoisin, rice vinegar, and a touch of maple syrup for balance. For an elevated heat, optional Szechuan peppercorns and dried chilies bring authentic spice. Quick to prepare with just 20 minutes of prep and cook time each, this dish is ideal as a standalone stir-fry or served over rice or noodles. Garnished with sesame seeds and green onion tops, it’s as visually stunning as it is delicious. Perfect for vegans and spice lovers alike, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu (pressed and cut into bite-sized cubes)
- 3 tbsp Cornstarch
- 4 tbsp Neutral oil (like vegetable or avocado oil)
- 1 medium Red bell pepper (sliced)
- 1 medium Green bell pepper (sliced)
- 1 medium Carrot (julienned or thinly sliced)
- 3 Green onions (sliced, white and green parts separated)
- 4 cloves Garlic (minced)
- 1 tbsp Fresh ginger (minced)
- 2 tsp Szechuan peppercorns (lightly crushed, optional but recommended)
- 4 Dried red chilies (adjust quantity based on spice preference)
- 3 tbsp Soy sauce (ensure gluten-free if necessary)
- 1 tbsp Rice vinegar
- 2 tbsp Hoisin sauce (ensure vegan-friendly and gluten-free if necessary)
- 2 tsp Maple syrup
- 3 tbsp Water
- 1 tbsp Cornstarch (for the sauce)
- 1 tsp Toasted sesame oil
- 2 tsp Sesame seeds (for garnish)
Instructions
Press the extra-firm tofu for at least 10-15 minutes to remove excess moisture, then cut it into bite-sized cubes.
In a mixing bowl, toss the tofu cubes with 3 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until crispy and golden on all sides, about 8-10 minutes. Remove tofu and set aside.
In the same pan, heat the remaining 2 tablespoons of neutral oil over medium heat. Add the Szechuan peppercorns (if using) and dried red chilies. Stir-fry for 1 minute until fragrant.
Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds.
Add the red bell pepper, green bell pepper, and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
While the vegetables cook, prepare the Szechuan sauce by whisking together the soy sauce, rice vinegar, hoisin sauce, maple syrup, water, and 1 tablespoon of cornstarch in a small bowl.
Return the cooked tofu to the pan and pour the sauce over the tofu and vegetables. Stir to coat everything evenly and cook for another 2-3 minutes, allowing the sauce to thicken.
Drizzle the toasted sesame oil over the dish and give it a final stir.
Serve hot, garnished with green onion tops and sesame seeds. Pair with steamed rice or noodles if desired.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 38.3 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2940 mg | 226% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2683 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
