Vegan Szechuan Chicken

Indulge in the bold, fiery flavors of Vegan Szechuan Chicken, a plant-based twist on a classic takeout favorite that's irresistibly good! This vibrant dish features crispy, golden-brown tofu cubes coated in a rich, savory Szechuan sauce bursting with the perfect balance of heat and sweetness, thanks to Szechuan peppercorns, dried chilies, hoisin sauce, and a touch of maple syrup. Paired with tender-crisp bell peppers, carrots, and fragrant garlic and ginger, this recipe is a true flavor explosion. Ready in just 40 minutes, it's a gluten-free, customizable meal perfect for busy weeknights. Garnish with sesame seeds and fresh green onions, and serve it over steaming rice or noodles for a satisfying, restaurant-worthy dinner right at home.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Press the extra-firm tofu for at least 10-15 minutes to remove excess moisture, then cut it into bite-sized cubes.

Step 2

In a mixing bowl, toss the tofu cubes with 3 tablespoons of cornstarch until evenly coated.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Drizzle the toasted sesame oil over the dish and give it a final stir.

Step 10

Serve hot, garnished with green onion tops and sesame seeds. Pair with steamed rice or noodles if desired.

Nutrition Facts

Serving size	(1087.3g)

Amount per serving	% Daily Value*
Calories	1649.0

Total Fat 99.5g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3631.2mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 21.5g	0%
Total Sugars 38.3g
Protein 79.3g	0%

Vitamin D 0IU	0%
Calcium 2939.6mg	0%
Iron 18.8mg	0%
Potassium 2683.1mg	0%

*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.

Source of Calories

Fat: 52.3%

Protein: 18.5%

Carbs: 29.2%