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Extra Spicy Szechuan Tofu with Vegetables
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons of cornstarch
- 1/4 cup of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of broccoli florets
- 1/2 cup of sliced carrots
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of Szechuan peppercorns
- 2 tablespoons of chili paste
- 1 tablespoon of sugar
- 1/2 cup of vegetable broth
- 2 green onions, sliced (for garnish)
Instructions
- In a large bowl, toss the cubed tofu with 2 tablespoons of cornstarch until evenly coated.
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the coated tofu to the hot oil and cook until golden and crispy, about 5-7 minutes. Remove the tofu from the wok and set aside.
- In the same wok, add the remaining 2 tablespoons of vegetable oil and stir-fry the red and green bell peppers, broccoli, and carrots for 3-4 minutes, or until slightly tender.
- Add the minced garlic and ginger to the vegetables and stir-fry for an additional 1-2 minutes.
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of Szechuan peppercorns, 2 tablespoons of chili paste, 1 tablespoon of sugar, and 1/2 cup of vegetable broth.
- Pour the Szechuan sauce over the vegetables in the wok and bring to a simmer.
- Add the cooked tofu back into the wok and toss to coat everything in the spicy sauce.
- Cook for an additional 2-3 minutes, or until the sauce has thickened and the tofu and vegetables are heated through.
- Garnish with sliced green onions and serve hot over steamed rice or noodles. Enjoy!
Extra Spicy Szechuan Tofu with added vegetables 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 is known for its bold and intense flavors, thanks to the use of Szechuan peppercorns and spicy chili peppers. The addition of vegetables such as bell peppers, broccoli, and mushrooms adds a delightful crunch and freshness to the dish, balancing out the heat of the spices. Today, the best versions of this dish can be found in authentic Szechuan restaurants, where chefs expertly balance the heat and flavors to create a truly memorable dining experience. To make this dish at home, it's important to get the Szechuan peppercorns and chili peppers just right, as they are the key ingredients that give this dish its signature kick. Alternatively, some chefs also use alternative methods such as marinating the tofu and vegetables in a spicy Szechuan sauce before stir-frying to infuse the flavors. Whether enjoyed in a restaurant or homemade, Extra Spicy Szechuan Tofu with added vegetables is a dish that is sure to excite the taste buds of spice lovers everywhere.
30 min
4
300 calories
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