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Szechuan Tofu with Steamed Rice
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons of cornstarch
- 1/4 cup 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 tablespoon of chili garlic sauce
- 1/4 cup of green onions, chopped
- 2 cups of steamed rice
Instructions
- In a large bowl, toss the 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 the tofu from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of vegetable oil, minced garlic, and minced ginger. Cook for 1-2 minutes until fragrant.
- Add the soy sauce, rice vinegar, hoisin sauce, crushed Szechuan peppercorns, and chili garlic sauce to the skillet. Stir to combine and bring to a simmer.
- Return the crispy tofu to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until the tofu is heated through and the sauce has thickened.
- Remove the skillet from the heat and sprinkle chopped green onions over the Szechuan tofu.
- Serve the Szechuan tofu over steamed rice and enjoy!
Szechuan Tofu, a beloved dish originating from the Szechuan province in China, is a tantalizing combination of spicy, savory, and numbing flavors. This dish has a rich history dating back to ancient Chinese culinary traditions, and it has become a staple in Szechuan cuisine. The key to its bold and fiery taste lies in the use of Szechuan peppercorns and spicy chili peppers, which are expertly balanced with the smooth and delicate texture of tofu. When served with steamed rice, the dish creates a perfect harmony of flavors and textures. Renowned Szechuan chefs, such as Chef Yu Bo, have elevated this classic dish to new heights, making it a must-try in authentic Szechuan restaurants worldwide. For the best version of this dish, seek out restaurants with experienced chefs who can masterfully blend the heat of the spices with the subtle creaminess of the tofu. The key to getting this dish right lies in the proper preparation of the tofu, ensuring it absorbs the bold flavors of the Szechuan sauce while maintaining its tender interior. While the traditional recipe calls for tofu, some variations include the addition of minced pork or ground beef for an extra layer of richness. Whether you're a fan of fiery heat or a lover of complex flavors, Szechuan Tofu served with steamed rice is a dish that promises a memorable culinary experience.
35 min
4
320 calories
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