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Spicy Szechuan Tofu with Mixed Vegetables and Cashew Nuts
Created by: Howcan Team
Ingredients
- 1 block (14 oz) 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 snow peas
- 1/2 cup of sliced carrots
- 1/2 cup of cashew nuts
- 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 hoisin sauce
- 1 tablespoon of Szechuan peppercorns
- 1 teaspoon of red pepper flakes
- 1/4 cup of water
- 2 green onions, sliced (for garnish)
- Cooked rice, for serving
Instructions
- In a large bowl, toss the cubed tofu with 2 tablespoons of cornstarch until evenly coated.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the coated tofu and cook until golden and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
- Add the sliced bell peppers, broccoli, snow peas, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the crispy tofu to the skillet with the vegetables. Add the cashew nuts and toss to combine.
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, Szechuan peppercorns, red pepper flakes, and water. Pour the sauce over the tofu and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat and garnish with sliced green onions. Serve the spicy Szechuan tofu and mixed vegetables over cooked rice. Enjoy!
Spicy Szechuan Tofu with Mixed Vegetables is a beloved dish that originated in the Szechuan province of China. This flavorful and aromatic dish is a staple in Szechuan cuisine, known for its bold and fiery flavors. The dish typically features crispy tofu, vibrant mixed vegetables, and a spicy Szechuan sauce that packs a punch. The addition of cashew nuts brings a delightful crunch and nutty flavor to the dish, elevating its texture and taste. In recent years, this dish has gained popularity in Western countries, where chefs have put their own unique spin on the classic recipe. The best versions of this dish can be found in authentic Szechuan restaurants, where skilled chefs use traditional cooking techniques and high-quality ingredients to create a truly unforgettable dining experience. When it comes to making Spicy Szechuan Tofu with Mixed Vegetables at home, it's important to get the balance of flavors just right. The key to a successful dish lies in the perfect combination of spicy, savory, and nutty elements. Additionally, achieving the ideal texture for the tofu and vegetables is crucial for an authentic and satisfying result. For those looking to explore alternative methods for making this dish, some chefs recommend incorporating a variety of colorful and crunchy vegetables, such as bell peppers, broccoli, and water chestnuts, to enhance the overall visual appeal and nutritional value of the dish. Whether enjoyed at a renowned Szechuan restaurant or prepared at home with care and attention to detail, Spicy Szechuan Tofu with Mixed Vegetables and cashew nuts is a dish that never fails to impress with its bold flavors and delightful textures.
30 min
4
320 calories
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