Keto Schezwan Tofu

Schezwan tofu channels the numbing heat of Szechuan peppercorns and the punch of fresh chillies—it's pure comfort for keto eaters craving bold, mouth-tingling flavour. Unlike the noodle-heavy Schezwan dishes you'd find at most Indian Chinese takeaways, this one lets tofu be the hero, crisped in a hot pan until the edges blister, then bathed in a tangy, fiery sauce that has just enough body to cling.

The key is using actual Schezwan paste (or a quality chilli-garlic combo), not just red chilli powder—that fermented depth separates homemade from one-note. Many cooks water it down with too much broth; keep the sauce concentrated so it coats rather than pools. Sesame oil added at the very end preserves its nutty aroma and prevents it from cooking off into acrid smoke.

If you find it too spicy, reduce the chilli paste by half and swap in a second tablespoon of broth. The crispy tofu can be made 2 hours ahead and reheated in the oven; add the sauce fresh and serve with cauliflower rice or simply as a fiery bowl.