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Szechuan Tofu with Mixed Vegetables
Created by: Howcan Team
Ingredients
- 1 block 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 sliced carrots
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 3 green onions, chopped
- 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
- 1 tablespoon of sesame oil
- 2 teaspoons of cornstarch mixed with 2 tablespoons of water
Instructions
- In a large bowl, toss 2 tablespoons of cornstarch with the cubed tofu until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated tofu to the skillet 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 and sauté the red and green bell peppers, broccoli, and carrots for 3-4 minutes, or until slightly tender.
- Add the minced garlic, ginger, and chopped green onions to the skillet and cook for an additional 1-2 minutes.
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, Szechuan peppercorns, red pepper flakes, and 1/4 cup of water.
- Pour the sauce over the vegetables in the skillet and stir to combine. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Add the cooked tofu back to the skillet and toss to coat with the sauce and vegetables.
- In a small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the skillet and stir to thicken the sauce.
- Drizzle 1 tablespoon of sesame oil over the tofu and vegetables, then remove from heat.
- Serve the Szechuan tofu with mixed vegetables hot over steamed rice or noodles. Enjoy!
Szechuan Tofu, also known as Mapo Tofu, is a beloved Chinese dish with a rich history dating back to the Qing Dynasty. Originating from the Sichuan province, this spicy and flavorful dish traditionally features soft tofu, minced meat, and a fiery Szechuan peppercorn sauce. Over time, chefs have added a variety of vegetables such as bell peppers, mushrooms, and snap peas to enhance the dish's texture and flavor profile. Renowned Szechuan restaurants in Chengdu, the capital of Sichuan, are known for their authentic and mouthwatering versions of this dish. To achieve the perfect balance of heat and umami, it's crucial to master the art of preparing the Szechuan peppercorn sauce and selecting the freshest vegetables. For a unique twist, some chefs incorporate fermented black beans or pickled vegetables to elevate the dish's complexity. Whether you're dining in a bustling restaurant in Chengdu or recreating this dish at home, the key lies in achieving the perfect harmony of spice, texture, and freshness.
30 min
4
320 calories
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