This Szechuan Peppercorn and Tofu Hot & Sour soup delivers a perfect blend of spicy, tangy, and numbing flavors typical of Szechuan cuisine.
Silken tofu adds a smooth texture and protein, balanced by mushrooms and a broth infused with Szechuan peppercorns and vinegar.
It makes a comforting, flavorful soup ideal for chilly days or when craving bold Chinese flavors.
Why You’ll Love This Recipe
- Szechuan peppercorns provide a unique numbing spiciness that complements the chili heat perfectly.
- The combination of vinegar and soy sauce gives the soup its characteristic tangy and savory flavor.
- Silken tofu soaks up the broth beautifully, offering a tender bite without overpowering the other flavors.
- Using mushrooms adds an earthy depth and enhances the umami profile.
- Cornstarch thickens the soup gently for a satisfying mouthfeel.
Szechuan Peppercorn and Tofu Hot & Sour Soup
A bold and spicy Szechuan tofu soup with a tangy kick, featuring Szechuan peppercorns, tofu, mushrooms, and a flavorful broth.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 cups (960 ml) vegetable broth or water
- 1 tablespoon Szechuan peppercorns, lightly crushed
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 1 small onion, thinly sliced
- 4 oz (115 g) shiitake or cremini mushrooms, sliced
- 14 oz (400 g) silken tofu, cut into 1/2 inch cubes
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 2 teaspoons cornstarch mixed with 3 tablespoons water
- 2 scallions, thinly sliced (for garnish)
Instructions
- Toast the Szechuan Peppercorns In a dry skillet over medium heat, toast the Szechuan peppercorns for 1 to 2 minutes until fragrant. Remove from heat and lightly crush with a mortar and pestle or spice grinder. Set aside.
- Cook the Aromatics and Mushrooms Heat vegetable oil in a large pot over medium heat. Add minced garlic, ginger, and sliced onion. Sauté for 2 to 3 minutes until softened and aromatic. Add mushrooms and cook another 3 to 4 minutes until they release their moisture and soften.
- Add Broth and Seasonings Pour in the vegetable broth and bring to a boil. Add toasted Szechuan peppercorns, soy sauce, rice vinegar, chili garlic sauce, sugar, and white pepper. Stir to combine.
- Simmer and Add Tofu Reduce heat to a simmer and gently add the tofu cubes. Simmer for 5 minutes to allow flavors to meld without breaking up the tofu.
- Thicken the Soup Stir the cornstarch slurry to recombine then slowly drizzle into the soup while stirring. Continue to simmer for 1 to 2 minutes until the soup thickens slightly.
- Garnish and Serve Ladle soup into bowls, garnish with sliced scallions, and serve hot.
Helpful Tips
- Adjust chili garlic sauce for preferred spice level.
- Handle silken tofu gently when stirring to keep cubes intact.
- To crush Szechuan peppercorns, use a mortar and pestle or wrap in a cloth and gently bruise with a rolling pin.
- Ensure the soup simmers but does not boil rapidly to protect tofu texture.
Storage and Make-Ahead
Cool the soup to room temperature within 2 hours of cooking.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat on stovetop until steaming hot, reaching 165°F (74°C) before serving.
Frequently Asked Questions
Can I use firm tofu instead of silken tofu?
Yes, firm tofu can be used for a firmer texture, but silken tofu is preferred for its smoothness in this soup.
How do I reduce the numbing effect of Szechuan peppercorns if I find it too strong?
Use fewer Szechuan peppercorns or rinse them briefly after toasting to lessen the numbing sensation.
Is this soup vegan?
Yes, this recipe uses vegetable broth and no animal products, making it vegan-friendly.
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