Quick Szechuan Silken Tofu

When people say “this meal only takes 10 minutes and will CHANGE YOUR LIFE” I usually have a hard time believing it. How can a recipe only take a few minutes to come together but still have such an impactful flavor?

Well here is a meal or snack that takes 15 minutes and will change your life! The recipe is completely vegan but totally packed with spice, flavor, umami, pungency, and a rich texture that I almost couldn’t stop eating. This quick Szechuan silken tofu might become one of your go-to quick lunches or dinners!

The primary ingredient of the dish, as it says in the title, is silken tofu. Tofu is also known as bean curd, is a food prepared by coagulating soy milk and pressing the curds into solid white blocks of varying softness: silken, soft, firm, or extra firm. The spongy texture of tofu makes it amazing at absorbing flavors and its mild taste (bland, to be honest) makes it a great canvas for all kinds of culinary applications.

The silken variety is the softest of the bunch and has almost a pudding-like texture. Tofu is low in calories while containing a high amount of protein, along

with iron, calcium, and magnesium depending on how it is prepared.

Tofu production first originated in China and has been consumed within Asia for over 2,000 years. It is a traditional component in the cuisines of East and Southeast Asia, including Japan, Korea, Singapore, Thailand, and Vietnam. Today, it is adored by vegans and vegetarians alike for being an incredible protein source!

In this preparation, the silken tofu is scored with a Forge To Table Paring Knife, so that the flavorful marinade can penetrate through the whole block of tofu. Even slicing the tofu into cubes would work, we just liked the presentation of the whole block!

The foundation of flavor starts with toasted spices of Szechuan peppercorn and cumin. Szechuan peppercorn is an interesting spice because it has a spicy fruity character but also gives a numbing sensation when eaten. It’s paired with cumin which lends a slightly sweet, nutty, and warming flavor to bring some more earthy tones. By toasting these two spices together, the natural oils are exposed, bringing out even more flavor!

Another important flavoring in the sauce is the addition of sesame seeds.

Sesame seeds bring a lovely crunch to the soft silken tofu along with a

nutty aroma. This is boosted by the

addition of toasted sesame oil which adds richness to the plain tofu.

Another important ingredient is soy sauce, which brings pretty much all the salt and a lot of umami to the dish. There are many kinds of soy sauce out there, so if you have a preference, just use your favorite. We went for the traditionally brewed black soy sauce from the market, but try it with dark soy sauce, Thai soy sauce, chili soy sauce, or whichever other kinds you enjoy.

Other important flavors in the dish are minced scallion and garlic, which are always welcome in a savory dish. By keeping the garlic raw, its flavors are intense and pungent. A little bit of sugar or agave syrup balances out the salty-umami-spicy character of the rest of the marinade. Finally, some fresh minced chili brings a sharp spiciness that rounds out the flavor and the sweat real.

One bite into this tofu dish and you’ll understand why spicy foods like these are usually served cold! Garnish the dish with some sliced rash for extra crunch and a drizzle of your favorite chili oil or chili crisp (we cannot get enough spice here).

Easy meals can be underwhelming, but this one is for the books! For all the chili in the dish, it’s still super flavorful and complex with the other spices and aromatics. Try it for meal prep and never go back to boring sandwiches or bland chicken breast salad again. Enjoy!

Quick Szechuan Silken Tofu

Incredible flavor in just a matter of minutes! The unique aroma of toasted Szechuan peppercorns and other aromatics bring huge depth to the blank canvas of simple silken tofu. Spice levels can be adjusted - just know you’ll want to make it more than once!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 15 minutes

Cook Time: 2 minutes

Servings: 1-2

Ingredients:

• 1, 14-ounce package silken tofu or soft tofu

• 1 teaspoon Szechuan peppercorns

• ½ teaspoon cumin seeds

• 2 tablespoons soy sauce

• 1 teaspoon white sesame seeds

• 1 teaspoon sugar or agave nectar

• 1 teaspoon sesame oil

• 1 each garlic clove, minced

• 1 each green onion, sliced

• 1 each chili pepper finely sliced (optional)

• Sliced radish, for garnish

• Chili oil or chili crisp, for garnish

Directions:

1. (DRAIN TOFU) Prepare the silken tofu by removing the plastic packaging, draining any excess liquid, and blotting any extra with a paper towel. Place a serving plate on top of the tofu and flip it to gently transfer the whole block out of the packaging.

2. (SCORE TOFU) Using a Forge To Table 3.5” Paring Knife, score the silken tofu block ½-inch deep in a tight crisscross pattern. This will allow for maximum flavor absorption.

3. (TOAST SPICES) In a small dry skillet, combine Szechuan peppercorns and cumin seeds. Toast over medium heat until fragrant, about 2-3 minutes. Remove from heat and grind in a mortar and pestle, or crush finely with the back of a knife.

4. (ASSEMBLE) In a small bowl combine ground Szechuan peppercorn, ground cumin, soy sauce, white sesame seeds, sugar or agave, sesame oil, minced garlic, sliced green onion, and sliced chili pepper. Pour the sauce over the scored tofu. Enjoy immediately!

Chef’s Notes:

• If you prefer the tofu warm, you can leave it on the counter for about 20 minutes to bring it to room temperature or microwave the tofu for about 30 seconds to quickly warm it up.

• This recipe is great for quick and flavorful meal prep!

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