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Extra Spicy Szechuan Tofu with Steamed Bok Choy
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, drained and cut into cubes
- 2 tablespoons of Szechuan peppercorns
- 1 tablespoon of chili flakes
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 cup of vegetable broth
- 1 tablespoon of vegetable oil
- 4 heads of bok choy, trimmed and halved
- Salt, to taste
- Sliced green onions and 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, mix together the ground Szechuan peppercorns, 1 tablespoon of chili flakes, minced garlic, minced ginger, soy sauce, rice vinegar, sesame oil, and cornstarch to make the marinade.
- Place the tofu cubes in a shallow dish and pour the marinade over them, ensuring all the tofu is coated. Let it marinate for 10-15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated tofu and cook for 5-7 minutes, stirring occasionally, until the tofu is golden and crispy.
- Pour in the vegetable broth and simmer for an additional 2-3 minutes until the sauce thickens. Adjust the seasoning with salt if needed.
- While the tofu is cooking, prepare the steamed bok choy. Place the bok choy in a steamer basket over boiling water and steam for 5-7 minutes, or until the leaves are tender but still vibrant green.
- Serve the extra spicy Szechuan tofu alongside the steamed bok choy, garnished with sliced green onions and sesame seeds. Enjoy!
The history of Extra Spicy Szechuan Tofu dates back to the Szechuan province in China, known for its bold and fiery flavors. This dish is a testament to the province's renowned cuisine, featuring a tantalizing blend of spicy, savory, and numbing Szechuan peppercorns. The tofu, a staple in Chinese cuisine, absorbs the intense flavors, creating a mouthwatering experience. The addition of steamed bok choy provides a refreshing contrast, balancing the heat with its delicate, slightly bitter taste. Chefs in Szechuan province and authentic Chinese restaurants worldwide have perfected this dish, ensuring a fiery, flavorful, and satisfying culinary experience. For the best version, seek out restaurants with experienced Szechuan chefs who understand the art of balancing heat and flavor. The key to this dish lies in the precise combination of Szechuan peppercorns, chili peppers, and fermented bean paste, creating a symphony of spicy and savory notes. While the tofu takes center stage, the steamed bok choy adds a crucial element of freshness and texture, elevating the overall dining experience. For a famous alternative method, some chefs incorporate ground pork or minced garlic to enhance the dish's complexity, offering a unique twist on this classic Szechuan delight.
35 min
4
320 calories
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