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Spicy Szechuan Tofu with Mixed Vegetables and Garlic Naan
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons of cornstarch
- 1/4 cup of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 cup of soy sauce
- 2 tablespoons of Szechuan sauce
- 1 teaspoon of sugar
- 1 cup of mixed vegetables (bell peppers, broccoli, carrots)
- 2 pieces of garlic naan
Instructions
- In a large bowl, toss 1 block of cubed tofu with 2 tablespoons of cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the coated tofu and cook until golden brown and crispy, about 5-7 minutes. Remove tofu from the skillet and set aside.
- In the same skillet, add 2 more tablespoons of vegetable oil. Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger, and sauté for 1-2 minutes until fragrant.
- Add 1/4 cup of soy sauce, 2 tablespoons of Szechuan sauce, and 1 teaspoon of sugar to the skillet. Stir to combine.
- Return the cooked tofu to the skillet and toss to coat in the sauce. Add 1 cup of mixed vegetables and cook for an additional 3-4 minutes until the vegetables are tender-crisp.
- While the tofu and vegetables are cooking, heat the garlic naan according to package instructions.
- Serve the spicy Szechuan tofu and mixed vegetables with the heated garlic naan. Enjoy!
Spicy Szechuan Tofu with Mixed Vegetables is a beloved dish that originated in the Szechuan province of China. The dish is known for its bold and fiery flavors, thanks to the use of Szechuan peppercorns and spicy chili peppers. The tofu is stir-fried to perfection, absorbing the rich and complex flavors of the Szechuan sauce. The mixed vegetables add a delightful crunch and burst of color to the dish, creating a harmonious balance of textures. Pairing this dish with a side of garlic naan adds a unique twist, infusing the meal with the aromatic and savory flavors of garlic. This fusion of Chinese and Indian cuisines creates a truly unforgettable dining experience. In terms of the best version of this dish, Chengdu, the capital of Szechuan province, is renowned for its authentic and mouthwatering Spicy Szechuan Tofu with Mixed Vegetables. The local chefs in Chengdu have mastered the art of balancing the heat of the Szechuan peppercorns with the umami flavors of the tofu and mixed vegetables, creating a dish that is both satisfying and addictive. When it comes to making this dish at home, it's crucial to get the Szechuan sauce just right. The sauce should be a harmonious blend of spicy, sweet, and savory flavors, with a numbing sensation from the Szechuan peppercorns. Additionally, achieving the perfect texture for the tofu is essential – it should be crispy on the outside while remaining tender on the inside. As for the garlic naan, it's important to ensure that it's freshly made and infused with the robust aroma of garlic, complementing the bold flavors of the Szechuan dish. For those looking to explore alternative methods for making this dish, some chefs incorporate a variety of mushrooms, such as shiitake or wood ear mushrooms, to add an earthy depth to the dish. Additionally, some variations include the addition of cashew nuts for a delightful crunch and added richness. In conclusion, Spicy Szechuan Tofu with Mixed Vegetables paired with a side of garlic naan is a culinary delight that brings together the best of Chinese and Indian flavors. Whether enjoyed in the bustling streets of Chengdu or recreated in your own kitchen, this dish is a testament to the art of fusion cuisine and the endless possibilities of flavor combinations.
35 min
4
350 calories
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