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Extra Spicy Szechuan Tofu over Rice
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, drained and cubed
- 2 tablespoons of Szechuan peppercorns
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of chili garlic sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 bell pepper, sliced
- 4 green onions, chopped
- 2 cups of cooked rice
- 1 teaspoon of sesame seeds for garnish
Instructions
- In a dry skillet, toast 2 tablespoons of Szechuan peppercorns over medium heat for 2-3 minutes, then grind them into a fine powder using a mortar and pestle or spice grinder.
- In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of chili garlic sauce, 1 tablespoon of sesame oil, and 1 tablespoon of cornstarch. Set aside.
- Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
- In the same pan, add the minced garlic, grated ginger, and sliced bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
- Return the tofu to the pan and sprinkle the ground Szechuan peppercorns over the tofu and vegetables. Pour the sauce mixture over the tofu and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.
- Divide the cooked rice among 4 serving bowls and top with the spicy Szechuan tofu mixture. Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!
Extra Spicy Szechuan Tofu over rice is a fiery and flavorful dish that originated in the Szechuan province of China. This dish has a rich history dating back to ancient times when it was created by skilled chefs in the region. The dish features crispy tofu cubes stir-fried with a bold and aromatic Szechuan sauce, made with a blend of spicy chili peppers, Szechuan peppercorns, garlic, and ginger. The dish is then served over a bed of fluffy, steamed rice, creating a perfect balance of heat and savory flavors. One of the key elements of this dish is the use of authentic Szechuan peppercorns, which impart a unique numbing and tingling sensation to the palate. The best version of this dish can be found in renowned Szechuan restaurants in Chengdu, the capital of the Szechuan province, where skilled chefs expertly prepare this fiery delicacy. To make this dish at home, it's essential to achieve the perfect balance of spiciness and umami flavors in the Szechuan sauce. Additionally, achieving the ideal texture for the tofu, crispy on the outside and tender on the inside, is crucial for an authentic experience. While traditionally served over rice, some variations of this dish may include the addition of vegetables such as bell peppers, onions, and scallions for added depth and texture. For those seeking a famous alternative method for making this dish, some chefs recommend marinating the tofu in the Szechuan sauce before stir-frying to infuse it with even more flavor. Whether enjoyed in a bustling Szechuan restaurant in Chengdu or prepared at home, Extra Spicy Szechuan Tofu over rice is a dish that tantalizes the taste buds with its bold and fiery profile.
35 min
4
320 calories
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