Sichuan-Style Confit Tofu with Sweet-Savory Chili Oil

Name: Sichuan-Style Confit Tofu with Sweet-Savory Chili Oil
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 400 g firm tofu, pressed and cut into 2 cm cubes; 150 ml neutral oil (sunflower or grapeseed); 2 tbsp Sichuan peppercorns; 3 dried red chilies, broken into pieces; 4 garlic cloves, thinly sliced; 1 tbsp ginger, julienned; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tbsp maple syrup; 200 g broccolini, trimmed; 1 tsp toasted sesame seeds; 2 scallions, thinly sliced; Salt, to taste

Silken tofu slow-cooked in a fragrant Sichuan chili oil confit, balanced with sweet and savory notes and crisp-tender broccolini for a high-protein vegan meal.

Prep15 minCook45 minTotal60 minServes2Difficultymedium

Method

How to make it

01
In a small heavy-bottomed saucepan, combine the oil, Sichuan peppercorns, dried chilies, sliced garlic, and julienned ginger.
02
Heat the oil mixture over low heat, maintaining about 90°C (just below a simmer), and cook gently for 30 minutes until fragrant but not browned. Remove from heat and strain out solids, reserving the infused chili oil.
03
Heat a nonstick skillet over medium heat and add the infused chili oil (reserve 2 tbsp of the solids for garnish). Add tofu cubes and cook gently, turning occasionally, for 8–10 minutes until golden and slightly crisp on edges.
04
Meanwhile, steam broccolini until just tender, about 4 minutes, then toss with a pinch of salt and 1 tsp of the infused chili oil.
05
In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup to create a balanced sweet-savory dressing.
06
Arrange tofu and broccolini on plates, drizzle with the dressing and additional chili oil to taste, and garnish with toasted sesame seeds, reserved chili-garlic bits, and sliced scallions.

From the editor

Cooking tips

Press tofu for at least 30 minutes ahead to remove excess moisture, ensuring better texture during slow confit cooking.
Maintain low heat under 100°C during oil confit to avoid burning garlic and chilies, which causes bitterness.
Steaming broccolini rather than boiling preserves its bright color and crisp texture.
Use neutral oil with a high smoke point for the confit to avoid off flavors and allow gentle slow cooking.

Published May 10, 2026