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Spicy Szechuan Tofu with Mixed Vegetables over Quinoa
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 1 cup of quinoa
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 cup of broccoli florets
- 1/2 cup of sliced carrots
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1/4 cup of low-sodium soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of hoisin sauce
- 1 tablespoon of Szechuan sauce
- 1 teaspoon of cornstarch
- 1/4 cup of water
- 1 green onion, sliced (for garnish)
- 1 tablespoon of sesame seeds (for garnish)
Instructions
- In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- In a small bowl, whisk together 1/4 cup of water and 1 teaspoon of cornstarch to make a slurry. Set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
- In the same skillet, add the sliced red bell pepper, broccoli florets, and sliced carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and grated ginger to the skillet and cook for an additional 1 minute.
- In a small bowl, mix together 1/4 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, and 1 tablespoon of Szechuan sauce. Pour the sauce mixture into the skillet with the vegetables.
- Add the cooked tofu back into the skillet and stir to coat everything in the sauce. Cook for 2-3 minutes until the sauce thickens slightly.
- Divide the cooked quinoa among serving bowls and top with the spicy Szechuan tofu and mixed vegetables.
- Garnish with sliced green onions and sesame seeds before serving.
- Enjoy your Spicy Szechuan Tofu with Mixed Vegetables over Quinoa!
The history of Spicy Szechuan Tofu with Mixed Vegetables served over quinoa instead of rice is a fusion of traditional Szechuan cuisine with a modern health-conscious twist. This dish originated in the Szechuan province of China, known for its bold and fiery flavors. The use of quinoa, a nutrient-dense grain, reflects a contemporary approach to incorporating healthier alternatives into traditional recipes. Renowned chefs in Szechuan province, such as Chef Li Bo, have popularized this innovative take on a classic dish. The vibrant mix of tofu, vegetables, and Szechuan sauce creates a harmonious balance of spicy, savory, and umami flavors. The substitution of quinoa adds a nutty texture and elevates the dish's nutritional value. Today, the best versions of this dish can be found in modern Asian fusion restaurants that prioritize using fresh, high-quality ingredients. The key to perfecting this dish lies in achieving the ideal balance of heat from the Szechuan sauce, the tender texture of the tofu, and the crispness of the mixed vegetables. Additionally, mastering the art of cooking quinoa to fluffy perfection is crucial for a successful fusion of flavors and textures. For those looking to explore alternative methods, incorporating a variety of colorful vegetables such as bell peppers, broccoli, and snap peas can enhance the visual appeal and nutritional profile of the dish. Additionally, experimenting with different levels of spiciness in the Szechuan sauce allows for a personalized culinary experience.
35 min
4
350 calories
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