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Extra Spicy Tofu and Vegetable Stir-fry
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 cup of vegetable broth
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of snap peas
- 4 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 red chilies, thinly sliced
- 1/4 cup of chopped green onions
- Cooked rice or noodles for serving
Instructions
- In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of cornstarch. Add the cubed tofu and toss to coat. Let it marinate for 10 minutes.
- In a small bowl, mix 1/4 cup of vegetable broth with extra chili for more heat.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add the sliced red and yellow bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic, grated ginger, and sliced red chilies to the skillet. Stir-fry for an additional 1-2 minutes.
- Pour the vegetable broth with extra chili over the vegetables and return the tofu to the skillet. Stir-fry for another 2-3 minutes until everything is heated through and well coated with the sauce.
- Sprinkle with chopped green onions and serve the spicy tofu and vegetable stir-fry over cooked rice or noodles. Enjoy!
The history of Spicy Tofu and Vegetable Stir-fry with extra chili is a tale of bold flavors and fiery spices. Originating in Sichuan, China, this dish has been a staple in the region for centuries. Renowned for its mouth-numbing heat and aromatic blend of Sichuan peppercorns, the dish has gained popularity worldwide. In recent years, chefs and home cooks have added extra chili to elevate the heat, creating a more intense and satisfying experience for spice enthusiasts. The dish's evolution has seen it become a favorite in Asian fusion restaurants, where chefs infuse their own unique twists, using a variety of fresh, seasonal vegetables and premium tofu. Today, the best versions of this dish can be found in authentic Sichuan restaurants, where skilled chefs masterfully balance the heat of the chili with the umami of the tofu and the crispness of the vegetables. To achieve the perfect Spicy Tofu and Vegetable Stir-fry with extra chili, it's crucial to source high-quality tofu and a mix of vibrant, crunchy vegetables. For those seeking a famous alternative method, some chefs recommend using fermented black beans to add depth to the flavor profile.
30 min
4
300 calories
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