Description
A spicy and flavorful Szechuan Tofu recipe that combines crispy tofu with vibrant vegetables and a rich sauce.
Ingredients
- 1 block (14 ounces) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 bell pepper, diced (any color)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Szechuan peppercorns
- 1 tablespoon chili paste (adjust to taste)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup vegetable broth
- 2 green onions, sliced (for garnish)
- Cooked rice (for serving)
Instructions
- Cut the pressed tofu into bite-sized cubes. Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the tofu cubes to the skillet and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the diced bell pepper and onion. Sauté for about 3-4 minutes until they start to soften.
- Stir in the minced garlic, ginger, and Szechuan peppercorns. Cook for an additional 1-2 minutes until fragrant.
- Add the chili paste, soy sauce, rice vinegar, sugar, and vegetable broth to the skillet. Stir well to combine.
- Return the browned tofu to the skillet and gently toss to coat in the sauce. Let it simmer for about 5 minutes, allowing the flavors to meld.
- Serve hot over cooked rice and garnish with sliced green onions.
Notes
- For extra crunch, add a handful of chopped peanuts or cashews before serving.
- Substitute the tofu with tempeh or seitan for a different texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg