18 Spicy Szechuan Recipes for Bold Flavors

You’re about to embark on a fiery culinary adventure that will awaken your taste buds like never before! Our collection of 18 Spicy Szechuan Recipes for Bold Flavors is perfect for those who dare to turn up the heat in their kitchen. From mouth-numbing classics to vibrant stir-fries, these dishes promise to transport you straight to the heart of China’s most beloved cuisine. Ready to spice things up? Let’s dive in!

Szechuan Beef Stir Fry

Vibrant and bold, this Szechuan Beef Stir Fry packs a punch with its fiery flavors and tender beef. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1 lb flank steak, sliced thin against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• a splash of sesame oil
• a couple of garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp Szechuan sauce
• a handful of broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp vegetable oil
• a pinch of red pepper flakes

Instructions

1. In a bowl, mix the sliced beef with soy sauce and cornstarch. Let it marinate for 15 minutes. Tip: Slicing the beef against the grain ensures tenderness.
2. Heat a splash of sesame oil in a wok over high heat. Add the beef and stir-fry for 2 minutes until just browned. Remove and set aside.
3. In the same wok, add vegetable oil. Toss in garlic, ginger, and red pepper flakes, stirring for 30 seconds until fragrant.
4. Add broccoli and bell pepper. Stir-fry for 3 minutes until veggies are crisp-tender. Tip: High heat is key for that perfect stir-fry crunch.
5. Return the beef to the wok. Pour in Szechuan sauce, tossing everything together for another minute. Tip: Don’t overcook the beef to keep it juicy.

Lusciously spicy and savory, this dish shines with crisp vegetables and succulent beef. Serve it over steamed rice or noodles for a complete meal that’s sure to impress.

Spicy Szechuan Noodles

Ready to spice up your dinner routine? These Spicy Szechuan Noodles pack a punch with bold flavors and a kick of heat that’ll wake up your taste buds. Perfect for when you’re craving something fast, flavorful, and fiery.

Ingredients

– 8 oz dried wheat noodles
– 2 tbsp Szechuan peppercorns
– 3 tbsp chili oil
– 1 tbsp soy sauce
– A splash of rice vinegar
– A couple of garlic cloves, minced
– 1 tsp sugar
– A handful of chopped green onions
– A sprinkle of sesame seeds

Instructions

1. Boil the noodles according to package instructions until al dente, about 4-5 minutes. Drain and set aside.
2. Toast the Szechuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Grind into a fine powder.
3. Heat chili oil in the same pan over medium heat. Add minced garlic and sauté for 30 seconds until golden.
4. Stir in the ground peppercorns, soy sauce, rice vinegar, and sugar. Mix well and cook for another minute.
5. Toss the cooked noodles into the pan with the sauce. Use tongs to coat evenly.
6. Garnish with chopped green onions and sesame seeds before serving.
Tip: For extra heat, add a drizzle of additional chili oil on top.
Tip: Toast the peppercorns slowly to avoid burning and to release maximum flavor.
Tip: Reserve a bit of noodle water to adjust the sauce consistency if needed.
Unbelievably bold and spicy, these noodles have a numbing Szechuan kick balanced by the tang of vinegar. Serve with a side of cool cucumber slices to tame the heat.

Szechuan Chicken with Peanuts

Vibrant and bold, this Szechuan Chicken with Peanuts packs a punch with its spicy, nutty flavors. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A couple of tablespoons of vegetable oil
• A splash of soy sauce
• 1 tablespoon of Szechuan peppercorns
• 2 cloves of garlic, minced
• A handful of dry roasted peanuts
• 1 teaspoon of sugar
• A pinch of red pepper flakes
• 1/2 cup of chicken broth
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chicken pieces and cook until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Throw in the minced garlic and Szechuan peppercorns, stirring for about 30 seconds until fragrant.
4. Pour in the soy sauce, chicken broth, and sprinkle the sugar and red pepper flakes. Stir well.
5. Let the mixture simmer for 3 minutes, then add the cornstarch slurry to thicken the sauce. Tip: Stir constantly to avoid lumps.
6. Toss in the peanuts and cook for another minute. Tip: For extra crunch, add the peanuts last to keep them from getting soggy.
7. Remove from heat and serve immediately.

Juicy chicken pieces coated in a spicy, slightly sweet sauce with the crunch of peanuts make this dish a textural delight. Serve over steamed rice or with a side of stir-fried vegetables for a complete meal.

Mapo Tofu Szechuan Style

Forget takeout, this Mapo Tofu brings the heat with authentic Szechuan peppercorns and silky tofu.

Ingredients

• 1 block of firm tofu, cut into 1-inch cubes
• 2 tbsp Szechuan peppercorns
• 1 tbsp chili bean paste
• 1/2 lb ground pork
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green onions, sliced
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• A splash of sesame oil
• A couple of tbsp cornstarch mixed with water

Instructions

1. Toast Szechuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Grind finely.
2. Brown ground pork in a pan over medium-high heat, breaking it apart, about 5 minutes.
3. Add minced garlic, grated ginger, and chili bean paste to the pork. Cook for 1 minute until aromatic.
4. Pour in chicken broth, soy sauce, and sugar. Bring to a simmer.
5. Gently add tofu cubes to the pan. Simmer for 5 minutes to absorb flavors.
6. Stir in cornstarch slurry to thicken the sauce. Cook for another 2 minutes.
7. Finish with a splash of sesame oil and half the green onions.
8. Serve hot, garnished with remaining green onions and a sprinkle of ground Szechuan peppercorns.

Bold flavors dominate this dish, with the tofu soaking up the spicy, numbing sauce. Try it over steamed rice for a comforting meal.

Szechuan Shrimp with Garlic Sauce

This Szechuan shrimp with garlic sauce packs a punch with minimal effort. Toss it together for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• A splash of water
• A couple of green onions, sliced
• 1 tsp Szechuan peppercorns, crushed
• A pinch of red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp in a single layer. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add garlic and ginger. Stir for 30 seconds until fragrant.
4. Mix in soy sauce, rice vinegar, sugar, and a splash of water. Bring to a simmer.
5. Return shrimp to the skillet. Toss to coat in the sauce. Cook for another minute.
6. Sprinkle with Szechuan peppercorns, red pepper flakes, and green onions. Stir well.
7. Remove from heat. Serve immediately over steamed rice or noodles.

Get ready for a dish that’s spicy, garlicky, and slightly sweet. The shrimp stays juicy, and the sauce clings perfectly for maximum flavor in every bite. Try it with a side of stir-fried veggies for a complete meal.

Dry Fried Szechuan Green Beans

Whip up a quick, flavorful side with these Dry Fried Szechuan Green Beans. They’re crispy, spicy, and utterly addictive.

Ingredients

• a pound of fresh green beans, ends trimmed
• a couple of tablespoons of vegetable oil
• a splash of soy sauce
• a teaspoon of Szechuan peppercorns, crushed
• a couple of garlic cloves, minced
• a pinch of red pepper flakes
• a teaspoon of sugar

Instructions

1. Heat a large skillet over medium-high heat. Add the vegetable oil.
2. Once the oil shimmers, toss in the green beans. Spread them out in a single layer.
3. Let the beans sit undisturbed for 2 minutes to get a nice char. Stir, then repeat until they’re blistered all over, about 8 minutes total.
4. Push the beans to the side. Add the minced garlic, Szechuan peppercorns, and red pepper flakes to the center of the skillet. Stir for 30 seconds until fragrant.
5. Mix the garlic and spices with the beans. Add the soy sauce and sugar. Toss everything together for another minute.
6. Remove from heat. Serve immediately.

Just like that, you’ve got a dish with a perfect crunch and a kick. Try topping with sesame seeds for extra texture.

Szechuan Pork Dumplings

Mouthwatering Szechuan pork dumplings pack a punch with their bold flavors and satisfying texture. Perfect for a weekend project or a weeknight treat.

Ingredients

• 1 lb ground pork
• 2 cups finely chopped cabbage
• 3 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp Szechuan peppercorns, ground
• 1 tsp ginger, grated
• 1 tsp sugar
• a splash of sesame oil
• a couple of cloves garlic, minced
• 1 package dumpling wrappers
• 1/4 cup water for sealing

Instructions

1. In a large bowl, mix ground pork, cabbage, green onions, soy sauce, Szechuan peppercorns, ginger, sugar, sesame oil, and garlic until well combined. Tip: For extra flavor, let the filling sit in the fridge for 30 minutes.
2. Place a tablespoon of filling in the center of each dumpling wrapper.
3. Dip your finger in water and run it around the edge of the wrapper to moisten.
4. Fold the wrapper over the filling and press to seal, pleating the edges for a traditional look. Tip: Ensure no air pockets to prevent bursting during cooking.
5. Heat a non-stick pan over medium heat and add a thin layer of oil.
6. Arrange dumplings in the pan, not touching, and cook until bottoms are golden, about 2-3 minutes.
7. Pour in 1/4 cup water, cover immediately, and steam for 5 minutes. Tip: Listen for a sizzle to know when the water has evaporated.
8. Uncover and cook for another minute to crisp up the bottoms.

Juicy inside with a crispy bottom, these dumplings are a textural dream. Serve with a spicy dipping sauce to complement the Szechuan heat.

Kung Pao Chicken Szechuan Version

Vibrant and bold, this Kung Pao Chicken Szechuan version packs a punch with its fiery heat and numbing Szechuan peppercorns. Perfect for those who love their meals with a kick.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of soy sauce
• A couple of tablespoons of vegetable oil
• 1 tablespoon of Szechuan peppercorns
• A handful of dried red chilies
• 2 cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• 1 bell pepper, diced
• A quarter cup of roasted peanuts
• 1 teaspoon of sugar
• A splash of rice vinegar

Instructions

1. Marinate chicken pieces in soy sauce for 15 minutes.
2. Heat oil in a wok over medium-high heat until shimmering.
3. Add Szechuan peppercorns and dried chilies, stir for 30 seconds until fragrant.
4. Toss in garlic and ginger, stir for another 30 seconds.
5. Add marinated chicken, cook until no longer pink, about 5 minutes.
6. Throw in bell pepper, cook for 2 minutes until slightly softened.
7. Mix in peanuts, sugar, and rice vinegar, stir well to combine.
8. Cook for another 2 minutes, then remove from heat.

Now the chicken should be tender, with a crispy edge from the wok. The Szechuan peppercorns leave a tingling sensation, balancing the heat. Serve it over steamed rice or with a side of cool cucumber slices to tame the fire.

Szechuan Eggplant in Garlic Sauce

Kick off your weeknight dinners with this bold Szechuan eggplant in garlic sauce. It’s a fiery, flavorful dish that comes together in under 30 minutes.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• a splash of vegetable oil
• a couple of garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• a pinch of red pepper flakes
• 1/2 cup water
• 1 tbsp cornstarch
• a handful of green onions, sliced

Instructions

1. Heat a splash of vegetable oil in a large pan over medium-high heat.
2. Add the eggplant cubes. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Push the eggplant to one side of the pan. Add the minced garlic and grated ginger to the other side. Cook for 30 seconds until fragrant.
4. Mix everything together. Add soy sauce, rice vinegar, sugar, and a pinch of red pepper flakes. Stir well.
5. In a small bowl, mix 1/2 cup water with 1 tbsp cornstarch until smooth. Pour into the pan.
6. Bring to a simmer. Cook for 2 minutes, stirring constantly, until the sauce thickens.
7. Tip: If the sauce gets too thick, add a little more water to loosen it.
8. Tip: For extra heat, add more red pepper flakes to taste.
9. Tip: Always use fresh ginger for the best flavor.
10. Garnish with sliced green onions before serving.

This dish boasts a silky texture with a punchy garlic and ginger kick. Try serving it over steamed rice or alongside grilled chicken for a complete meal.

Hot and Sour Szechuan Soup

Let’s dive into making Hot and Sour Szechuan Soup, a bold and comforting dish that’s perfect for any day.

Ingredients

• 4 cups of chicken broth
• a couple of dried shiitake mushrooms, soaked and sliced
• a splash of soy sauce
• 1 tbsp of Szechuan peppercorns
• 2 tbsp of vinegar
• a handful of bamboo shoots, sliced
• 1 tbsp of chili oil
• 2 eggs, lightly beaten
• a sprinkle of green onions, chopped

Instructions

1. Heat the chicken broth in a pot over medium heat until it starts to simmer.
2. Add the soaked shiitake mushrooms and bamboo shoots to the broth. Let them cook for 5 minutes to soften.
3. Stir in the soy sauce, Szechuan peppercorns, and vinegar. Tip: Toast the peppercorns lightly before adding for extra aroma.
4. Drizzle in the chili oil for that signature heat. Adjust according to your spice tolerance.
5. Slowly pour the beaten eggs into the soup while stirring gently to create ribbons. Tip: Pour from a height for thinner strands.
6. Cook for another 2 minutes until the eggs are set. Tip: Don’t stir too much to keep the eggs tender.
7. Garnish with green onions right before serving.

Perfectly balanced with a fiery kick and tangy undertones, this soup’s texture is a delightful mix of silky and crunchy. Serve it with extra chili oil on the side for those who dare.

Szechuan Lamb Skewers

Absolutely fiery and packed with bold flavors, these Szechuan Lamb Skewers are a game-changer for your next grill session.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp Szechuan peppercorns, crushed
• 1 tbsp chili flakes
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1 tbsp brown sugar
• A drizzle of sesame oil
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. In a bowl, mix lamb cubes with Szechuan peppercorns, chili flakes, soy sauce, garlic, brown sugar, and sesame oil. Let marinate for at least 20 minutes. Tip: The longer it marinates, the more intense the flavor.
3. Thread the lamb onto skewers, leaving a little space between each piece for even cooking.
4. Grill skewers for 3-4 minutes per side for medium-rare. Tip: Don’t overcrowd the grill to ensure each skewer gets a nice char.
5. Let rest for 5 minutes before serving. Tip: This keeps the juices locked in.

Expect a mouthwatering combo of spicy, numbing, and slightly sweet flavors with a perfect charred exterior. Serve these skewers over steamed rice or with a side of cool cucumber salad to balance the heat.

Dan Dan Noodles Szechuan Style

Make your taste buds dance with these fiery Dan Dan Noodles, a Szechuan classic that’s all about bold flavors and satisfying textures.

Ingredients

• 8 oz fresh wheat noodles
• 1/2 lb ground pork
• 2 tbsp Szechuan peppercorns, crushed
• 1 tbsp chili oil
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tsp ginger, grated
• a handful of bok choy, chopped
• 2 green onions, sliced
• 1 tbsp peanut butter
• 1 cup chicken stock

Instructions

1. Boil noodles according to package instructions, then drain and set aside. Tip: Rinse under cold water to stop cooking and prevent sticking.
2. In a pan over medium heat, cook ground pork until no longer pink, about 5 minutes.
3. Add crushed Szechuan peppercorns, chili oil, soy sauce, garlic, and ginger to the pork. Stir well and cook for 2 minutes.
4. Toss in bok choy and green onions, cooking until greens are just wilted, about 3 minutes.
5. Mix in peanut butter and chicken stock, stirring until the sauce thickens slightly, about 2 minutes. Tip: If the sauce is too thick, add a little more stock.
6. Combine noodles with the sauce and pork mixture, tossing until everything is evenly coated. Tip: Use tongs for easier mixing.

Loaded with a numbing heat from the peppercorns and a rich depth from the peanut butter, these noodles are a riot of flavors. Serve them with extra chili oil on the side for those who dare.

Szechuan Fish with Pickled Vegetables

Every now and then, a dish comes along that punches up your dinner routine with bold flavors and minimal fuss. Szechuan fish with pickled vegetables is just that—spicy, tangy, and utterly satisfying.

Ingredients

• 1 lb white fish fillets, like cod or tilapia
• 2 cups pickled vegetables, drained
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp Szechuan peppercorns
• 1 tbsp chili flakes
• A splash of soy sauce
• A couple of green onions, sliced
• 1 tbsp vegetable oil
• 1 cup water

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the garlic and ginger, stirring for 30 seconds until fragrant—don’t let them burn.
3. Toss in the Szechuan peppercorns and chili flakes, toasting for another 30 seconds to release their oils.
4. Lay the fish fillets in the pan, searing for 3 minutes on each side until golden. Tip: Don’t move them around too much to get a good crust.
5. Pour in the water and soy sauce, then scatter the pickled vegetables around the fish.
6. Cover and simmer for 5 minutes, just until the fish flakes easily with a fork. Tip: Check at 4 minutes to avoid overcooking.
7. Garnish with green onions right before serving. Tip: For extra heat, add a drizzle of chili oil on top.

Spicy and numbing from the peppercorns, the fish pairs perfectly with the sharp crunch of pickles. Try it over steamed rice to soak up every bit of the vibrant sauce.

Twice Cooked Pork Szechuan Dish

Got a craving for something spicy and packed with flavor? This Twice Cooked Pork Szechuan Dish is a game-changer, combining tender pork with bold Szechuan peppercorns for a meal that’s unforgettable.

Ingredients

• 1 lb pork belly, sliced thin
• 2 tbsp Szechuan peppercorns
• 1 tbsp ginger, minced
• 3 garlic cloves, smashed
• A splash of soy sauce
• A couple of green onions, chopped
• 1 tbsp vegetable oil
• 1 tsp sugar
• A pinch of salt

Instructions

1. Boil the pork belly in water for 10 minutes to tenderize. Drain and set aside.
2. Heat vegetable oil in a pan over medium heat. Add the pork belly, frying until golden brown, about 5 minutes.
3. Throw in the ginger and garlic, stirring for 1 minute until fragrant.
4. Add the Szechuan peppercorns, soy sauce, sugar, and salt. Mix well.
5. Cook for another 5 minutes, ensuring the pork is evenly coated with the spices.
6. Toss in the green onions, cooking for an additional 2 minutes.
7. Remove from heat and serve hot.

Don’t let the simplicity fool you. The pork turns out incredibly tender with a crispy edge, while the Szechuan peppercorns bring a numbing heat that’s addictive. Try serving it over steamed rice to soak up all the spicy, savory juices.

Szechuan Cucumber Salad

Ready to spice up your salad game? This Szechuan cucumber salad packs a punch with minimal effort.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1 tbsp Szechuan peppercorns, lightly crushed
• 2 cloves garlic, minced
• A splash of rice vinegar
• A couple of tbsp soy sauce
• 1 tsp sugar
• A drizzle of sesame oil
• A pinch of red pepper flakes

Instructions

1. Slice cucumbers thinly and toss into a large bowl.
2. Add minced garlic and lightly crushed Szechuan peppercorns to the bowl.
3. In a small bowl, mix rice vinegar, soy sauce, sugar, and sesame oil until sugar dissolves. Tip: Adjust soy sauce for saltiness.
4. Pour the dressing over the cucumbers and toss well. Tip: Let it sit for 10 minutes to meld flavors.
5. Sprinkle red pepper flakes on top before serving. Tip: For extra crunch, add toasted peanuts.

Crisp cucumbers meet bold Szechuan flavors in this refreshing salad. Serve it alongside grilled meats or as a standalone snack for a spicy kick.

Szechuan Fried Rice with Chili

Absolutely crave-worthy, this Szechuan Fried Rice with Chili packs a punch with minimal effort. Perfect for spicing up your weeknight dinner routine.

Ingredients

• 2 cups of day-old rice, grains separated
• A splash of vegetable oil
• 3 cloves of garlic, minced
• A couple of eggs, beaten
• 1 tbsp of Szechuan chili paste
• A handful of frozen peas and carrots
• 2 green onions, sliced
• A dash of soy sauce

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles.
2. Add a splash of vegetable oil, swirl to coat the pan.
3. Toss in the minced garlic, stir for 30 seconds until fragrant.
4. Push garlic to one side, pour beaten eggs into the other side. Scramble until just set, about 1 minute.
5. Mix eggs with garlic, add the Szechuan chili paste, stir to combine.
6. Throw in the day-old rice, breaking up any clumps with the back of your spoon.
7. Add the frozen peas and carrots, stir-fry for 2 minutes until veggies are tender.
8. Sprinkle in the green onions, a dash of soy sauce, toss everything together for another minute.
9. Serve immediately, ensuring each plate gets a good mix of all ingredients.

Spicy, savory, and slightly smoky, this fried rice has a delightful crunch from the veggies. Try topping with a fried egg for extra richness.

Szechuan Pepper Chicken Wings

Dive into the bold flavors of these Szechuan Pepper Chicken Wings, a perfect blend of heat and numbing spice that’ll kick your snack game up a notch.

Ingredients

• 2 lbs of chicken wings
• A couple of tablespoons of Szechuan peppercorns
• A splash of soy sauce
• 1/4 cup of honey
• A handful of garlic cloves, minced
• A pinch of salt
• 1 tbsp of vegetable oil
• A dash of red pepper flakes

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. In a dry pan, toast the Szechuan peppercorns over medium heat for about 2 minutes until fragrant. Grind them coarsely.
3. Toss the chicken wings with vegetable oil and salt. Spread them out on the baking sheet.
4. Bake the wings for 25 minutes, then flip them and bake for another 20 minutes until crispy.
5. While the wings bake, mix the ground peppercorns, soy sauce, honey, minced garlic, and red pepper flakes in a bowl.
6. Once the wings are done, toss them in the sauce until fully coated.
7. Return the wings to the oven for 5 minutes to let the sauce caramelize slightly.

Serve these wings hot for that irresistible sticky, spicy, and slightly numbing experience. Perfect with a cold beer or over a bed of rice to soak up the sauce.

Szechuan Style Braised Tofu

Crisp, bold, and packed with flavor, this Szechuan Style Braised Tofu is a game-changer for weeknight dinners. It’s all about that deep, spicy sauce clinging to perfectly tender tofu.

Ingredients

– A block of firm tofu, pressed and cubed
– 2 tbsp vegetable oil
– A couple of garlic cloves, minced
– A thumb-sized piece of ginger, grated
– 2 tbsp Szechuan peppercorns
– A splash of soy sauce
– 1 tbsp hoisin sauce
– A pinch of sugar
– 1 cup vegetable broth
– A handful of green onions, chopped

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the tofu cubes, frying until golden on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove tofu and set aside. In the same pan, add garlic, ginger, and Szechuan peppercorns, stirring for 30 seconds until fragrant.
4. Pour in soy sauce, hoisin, sugar, and vegetable broth, bringing to a simmer. Tip: Adjust the heat to maintain a gentle simmer for the best flavor infusion.
5. Return the tofu to the pan, coating it in the sauce. Let it braise for 10 minutes, stirring occasionally.
6. Sprinkle with green onions in the last 2 minutes of cooking. Tip: Fresh green onions add a crisp contrast to the soft tofu.
Zesty and aromatic, this dish delivers a punch of heat balanced by the sweetness of hoisin. Serve it over steamed rice or alongside stir-fried greens for a complete meal.

Conclusion

Feast your senses on these 18 Spicy Szechuan recipes, each promising to deliver bold flavors that’ll transform your home cooking. Whether you’re a spice lover or just spice-curious, there’s something here to excite your palate. Don’t forget to leave a comment with your favorite dish and share the love by pinning this article on Pinterest. Happy cooking!

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