This bold and flavorful vegan dish features crispy battered oyster mushrooms (or tofu) coated in a spicy, aromatic Szechuan sauce made with dried chilies, garlic, and Szechuan peppercorns. Perfect for those craving a plant-based twist on classic takeout, this gluten-free recipe delivers authentic heat and umami in every bite.
Prep Mushrooms/Tofu: Tear oyster mushrooms into bite-sized pieces or pat tofu dry and cube.
Make Batter: In a bowl, whisk together gluten-free flour, arrowroot powder, garlic powder, onion powder, salt, and black pepper.
Prepare Wet Mix: In another bowl, combine plant-based milk with apple cider vinegar.
Coat Pieces: Dip each mushroom or tofu piece into the dry mixture, then the wet mixture, and back into the dry mixture for a thick coating.
Fry: Heat oil in a frying pan over medium-high heat. Fry each piece until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
Soak Chilies: Soak deseeded Szechuan chilies in boiling water for 30 minutes. Drain and blend with 2 tbsp of the soaking water until smooth.
Sauté Aromatics: Heat avocado oil in a saucepan over medium heat. Add crushed Szechuan peppercorns, onion, garlic, and ginger. Sauté until fragrant, about 3–4 minutes.
Add Tomato Paste: Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
Combine Ingredients: Add blended chili mixture, coconut aminos, water, rice vinegar, coconut sugar, and black pepper. Simmer for 10–12 minutes until sauce thickens.
Season and Garnish: Adjust salt to taste. Garnish with sliced green onions.
Add-ins: For extra crunch, sprinkle with toasted sesame seeds before serving.
Swaps: Substitute oyster mushrooms with king oyster mushrooms or jackfruit for different textures.
Meal Prep Tip: Store fried “chicken” and sauce separately in airtight containers. Reheat and combine just before serving.
Air Fryer Option: Spray coated pieces with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
Instant Pot Option: While the “chicken” is best fried, the sauce can be prepared using the sauté function on the Instant Pot.
Serve over steamed jasmine or brown rice.
Pair with stir-fried vegetables like snow peas or bok choy.
Use as a filling for lettuce wraps or vegan bao buns.
4 servings
1 Cup Mushroom, 3 Tbs Sauce
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
