How do I store leftover Szechuan tofu?

Store leftover Szechuan tofu in an airtight container in the fridge for up to three days. The tofu will soften somewhat after sitting in the glaze, while the flavor remains combined. Keep the scallion garnish with the leftovers if it has already been added, or reserve it separately when possible. Portioning the cooked tofu into individual containers can make later meals simpler to assemble.

What is the best way to reheat it?

Reheat Szechuan tofu in a wok or sauté pan. The skillet heat is preferable to microwaving because microwave reheating tends to make crispy tofu soggy. Stir the tofu and peppers gently as the sauce warms so the cubes do not break apart. Use a pan large enough to spread the portions out rather than crowding them into a deep pile.

Can I double this tofu recipe?

Yes, the ingredient amounts can be doubled to make a larger batch. Fry the tofu in batches if necessary, since crowded cubes will not have as much contact with the pan. Mix the doubled sauce in a larger bowl so the maple syrup, tamari, spices, and cornstarch distribute evenly. Keep the cooked tofu on a paper towel-lined plate while later batches finish.

What can I use instead of tamari?

Soy sauce can be used instead of tamari in this recipe. It provides the same savory liquid element for the Szechuan sauce, though the recipe identifies tamari as the gluten-free choice. Rice vinegar may also be replaced with white wine vinegar if needed. Measure the substitute sauce as listed, then keep the other sauce ingredients unchanged for the intended balance.

Why is my tofu not crispy?

Tofu is less likely to crisp well if it is soft or not adequately pressed. Use firm or extra-firm tofu, press it under paper towels with a heavy pan for 30 minutes, and pat it dry before cubing. Coat the cubes gently in cornstarch before transferring them to the hot oil. Turn them frequently during the five-to-seven-minute fry so multiple sides become lightly crisp.

Crispy Szechuan Tofu with Tangy Spicy Maple Glaze

By Lucas MorganSep 28, 2026

Prep the sauce while the tofu presses, then keep leftovers ready for a quick skillet reheat. This vegan, gluten-free Szechuan tofu makes four servings, with crisp-edged cubes and red pepper coated in a tangy, spicy, sweet maple glaze.

Firm or extra-firm tofu is pressed, cubed, and gently coated in cornstarch before frying in a neutral high-smoke-point oil. Tamari, chili flakes, black pepper, maple syrup, Sriracha, rice wine vinegar, garlic, dried ginger, and Chinese five spice form the sauce. Cornstarch helps the finished glaze cling to the tofu and red pepper rather than pooling at the bottom of the pan.

The tofu is ready to leave the pan when its surfaces look lightly crisp after frequent turning, while the red pepper gets a separate five-minute sauté. The usual problem is starting with soft or insufficiently drained tofu, which does not hold cubes as well. Keep the sauce mixed and nearby, because it needs only one minute in the pan once tofu and pepper are reunited.

Divide the finished tofu into serving bowls and scatter the diagonally cut scallions over each portion. Serve it on its own or over rice. Refrigerated leftovers can be reheated in a wok or sauté pan, which preserves more of the tofu’s crisp exterior than microwave reheating.

Why you'll love this recipe

The sauce can be mixed during the 30-minute tofu pressing period, so prep time is used productively before the skillet cooking begins.
Four servings make it practical to portion into bowls, with tofu, red pepper, and glaze already combined for later skillet reheating.
Leftovers keep for up to three days in an airtight container, and a wok or sauté pan helps restore the tofu’s crisp edges.
Freeze-ahead sauce preparation is possible because the sauce ingredients can be stored without cornstarch, then thickened after defrosting before cooking.
A flexible red-pepper component lets you use vegetables already in the fridge while keeping the crisp tofu and spicy glaze as the main structure.
The recipe separates tofu frying from pepper sautéing, helping each component retain its own texture before the sauce heats through in one final minute.

0(0)

Prep 5 minCook 15 minTotal 50 minEasy4 servings

Instructions

Wrap the tofu in paper towels and place something heavy on top, such as a cast iron pan. Leave it to drain for 30 minutes.

While the tofu presses, mix all Szechuan sauce ingredients in a small bowl. Set aside.

Pat the tofu dry and cut it into cubes.

Add the cornstarch to a medium-sized bowl. Add the tofu and gently coat it.

Heat the oil in a nonstick sauté pan. Using tongs, transfer the tofu to the pan and cook until lightly crispy, turning frequently, 5 to 7 minutes.

Remove the tofu to a paper towel-lined plate. Add the chopped red pepper to the pan and sauté for 5 minutes.

Return the tofu to the pan and pour the sauce over the top. Stir together and cook for 1 additional minute, or until the sauce is heated through.

Transfer the tofu to serving bowls and garnish with chopped scallions.

FAQ

Yes, freeze the sauce without the cornstarch. Combine the remaining sauce ingredients in a freezer-safe container before freezing. After defrosting it in the fridge, add 1 tablespoon of cornstarch before using it with tofu and vegetables. Label the container before storing it so the missing thickener is easy to remember when you cook the sauce.

Crispy Szechuan Tofu with Tangy Spicy Maple Glaze

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Dinner Vegan Plant Based Asian Gluten Free

Crispy Szechuan Tofu with Tangy Spicy Maple Glaze

Name: Crispy Szechuan Tofu with Tangy Spicy Maple Glaze
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 16 ounces firm or extra-firm tofu; 2 tablespoons cornstarch; 2 tablespoons sunflower, peanut, or canola oil; 1 red pepper (chopped); 2 scallions (chopped on the diagonal); 0.25 cup tamari or soy sauce; 1 teaspoon chili flakes (or less if you prefer less heat); 0.25 teaspoon ground black pepper; 2.5 tablespoons maple syrup; 1.25 tablespoons Sriracha sauce or sambal oelek; 1 tablespoon rice wine vinegar; 2 cloves garlic (minced); 1 teaspoon ground dried ginger; 0.5 teaspoon Chinese five spice

By Lucas MorganSep 28, 2026

Why you'll love this recipe

The sauce can be mixed during the 30-minute tofu pressing period, so prep time is used productively before the skillet cooking begins.
Four servings make it practical to portion into bowls, with tofu, red pepper, and glaze already combined for later skillet reheating.
Leftovers keep for up to three days in an airtight container, and a wok or sauté pan helps restore the tofu’s crisp edges.
Freeze-ahead sauce preparation is possible because the sauce ingredients can be stored without cornstarch, then thickened after defrosting before cooking.
A flexible red-pepper component lets you use vegetables already in the fridge while keeping the crisp tofu and spicy glaze as the main structure.
The recipe separates tofu frying from pepper sautéing, helping each component retain its own texture before the sauce heats through in one final minute.

0(0)

Prep 5 minCook 15 minTotal 50 minEasy4 servings

Ingredients

Servings4

•16 ounces firm or extra-firm tofu
•2 tablespoons cornstarch
•2 tablespoons sunflower, peanut, or canola oil
•1 red pepper (chopped)
•2 scallions (chopped on the diagonal)
•0.25 cup tamari or soy sauce
•1 teaspoon chili flakes (or less if you prefer less heat)
•0.25 teaspoon ground black pepper
•2.5 tablespoons maple syrup
•1.25 tablespoons Sriracha sauce or sambal oelek
•1 tablespoon rice wine vinegar
•2 cloves garlic (minced)
•1 teaspoon ground dried ginger
•0.5 teaspoon Chinese five spice

Instructions

1
Wrap the tofu in paper towels and place something heavy on top, such as a cast iron pan. Leave it to drain for 30 minutes.
2
While the tofu presses, mix all Szechuan sauce ingredients in a small bowl. Set aside.
3
Pat the tofu dry and cut it into cubes.
4
Add the cornstarch to a medium-sized bowl. Add the tofu and gently coat it.
5
Heat the oil in a nonstick sauté pan. Using tongs, transfer the tofu to the pan and cook until lightly crispy, turning frequently, 5 to 7 minutes.
6
Remove the tofu to a paper towel-lined plate. Add the chopped red pepper to the pan and sauté for 5 minutes.
7
Return the tofu to the pan and pour the sauce over the top. Stir together and cook for 1 additional minute, or until the sauce is heated through.
8
Transfer the tofu to serving bowls and garnish with chopped scallions.