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Szechuan Tofu
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, drained and cut into cubes
- 2 tablespoons of cornstarch
- 2 tablespoons of vegetable oil
- 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, crushed
- 1 teaspoon of red pepper flakes
- 1/4 cup of green onions, chopped
- 1 tablespoon of sesame seeds, for garnish
Instructions
- Place the tofu cubes in a large bowl and sprinkle with 2 tablespoons of cornstarch. Gently toss to coat the tofu evenly.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the coated tofu cubes 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 minced garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add the soy sauce, rice vinegar, hoisin sauce, crushed Szechuan peppercorns, and red pepper flakes to the skillet. Stir to combine and bring to a simmer.
- Return the cooked tofu to the skillet and toss to coat the tofu in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Remove the skillet from the heat and sprinkle with chopped green onions and sesame seeds for garnish.
- Serve the Szechuan tofu hot over steamed rice or noodles. Enjoy!
Szechuan Tofu, also known as Mapo Tofu, is a popular Chinese dish with a history dating back to the Qing Dynasty. Originating from the Sichuan province, it is renowned for its bold and spicy flavors. The dish typically consists of soft tofu, minced meat, and a fiery chili and bean-based sauce. Legend has it that the dish was created by a pockmarked old lady, hence the name "Mapo," which means pockmarked old lady. Today, Szechuan Tofu can be found in many Chinese restaurants worldwide, with variations in spice levels and ingredients. For an authentic experience, visit Sichuan province or renowned Szechuan restaurants for the best rendition of this iconic dish. The key to a perfect Szechuan Tofu lies in the balance of heat from the Szechuan peppercorns and the richness of the fermented bean paste, creating a symphony of flavors that tantalize the taste buds.
30 min
4
250 calories
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