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Szechuan Tofu Stir-fry
Created by: Howcan Team
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/4 cup Szechuan sauce
- 1/4 cup water
- 2 green onions, chopped
- 1 teaspoon sesame seeds (optional)
- Cooked rice or noodles for serving
Instructions
- In a bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of cornstarch. Add the cubed tofu and toss to coat. Set aside.
- Heat 1 tablespoon 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 the tofu from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
- Add the sliced bell pepper, broccoli florets, and sliced carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked tofu to the skillet. Pour in 1/4 cup of Szechuan sauce and 1/4 cup of water. Stir to combine and simmer for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
- Sprinkle with chopped green onions and sesame seeds, if using. Serve the Szechuan tofu stir-fry over cooked rice or noodles. Enjoy!
The history of Szechuan Tofu Stir-fry can be traced back to the Szechuan province in China, known for its bold and spicy flavors. This dish has been a staple in Szechuan cuisine for centuries, with its origins rooted in the region's rich culinary traditions. Renowned chefs in Szechuan have perfected the art of stir-frying tofu with a symphony of Szechuan peppercorns, chili peppers, and other aromatic spices, creating a dish that is both fiery and flavorful. Today, the best versions of Szechuan Tofu Stir-fry can be found in authentic Szechuan restaurants, where skilled chefs meticulously balance the heat and numbing sensation of the Szechuan peppercorns with the tender texture of the tofu. The key to this dish lies in achieving the perfect harmony of spicy, savory, and slightly numbing flavors, making it a favorite among those who appreciate the boldness of Szechuan cuisine. When making Szechuan Tofu Stir-fry at home, it's crucial to source high-quality tofu that can absorb the robust flavors of the Szechuan spices. Additionally, mastering the stir-frying technique is essential to ensure that the tofu is perfectly seared and infused with the intense flavors of the dish. While the traditional recipe calls for tofu, some variations may include additional ingredients such as wood ear mushrooms, bell peppers, and scallions to enhance the overall texture and flavor profile of the dish. In conclusion, Szechuan Tofu Stir-fry is a testament to the culinary prowess of the Szechuan province, where the art of stir-frying tofu with bold and spicy flavors has been perfected over generations. Whether enjoyed in a renowned Szechuan restaurant or prepared at home with precision and care, this dish continues to captivate food enthusiasts with its fiery and aromatic appeal.
30 min
4
250 calories
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