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Extra Spicy Szechuan Tofu
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, drained and cut into cubes
- 2 tablespoons of cornstarch
- 1/4 cup of vegetable oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 2-3 tablespoons of Szechuan peppercorns
- 2-3 dried red chilies, chopped
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1/4 cup of vegetable broth
- 2 green onions, chopped
- 1 teaspoon of sesame oil
- 1 teaspoon of red pepper flakes (optional, for extra heat)
Instructions
- Place the tofu cubes in a bowl and toss with 2 tablespoons of cornstarch until evenly coated.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add the coated tofu cubes and fry until golden brown and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside on a paper towel-lined plate.
- In the same skillet, add the minced garlic, minced ginger, Szechuan peppercorns, and chopped dried red chilies. Stir-fry for 1-2 minutes until fragrant.
- Add the soy sauce, rice vinegar, sugar, and vegetable broth to the skillet. Stir to combine and bring to a simmer.
- Return the fried tofu to the skillet and toss to coat the tofu in the spicy sauce. Cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors of the sauce.
- Remove the skillet from the heat and stir in the chopped green onions, sesame oil, and red pepper flakes (if using).
- Serve the extra spicy Szechuan tofu hot with steamed rice or noodles. Enjoy!
Szechuan Tofu, also known as Mapo Tofu, is a fiery and flavorful dish originating from the Sichuan province of China. Legend has it that this dish was created by a pockmarked old lady (mapo) who served it at her restaurant, infusing it with numbing Sichuan peppercorns and fiery chili peppers. The dish gained popularity for its bold and spicy flavors, and today, it's a staple in Szechuan cuisine. Chefs like Chef Yu Bo of Chengdu's Yu's Family Kitchen have elevated the dish, using premium ingredients and traditional techniques. The key to a great Szechuan Tofu lies in the balance of heat, numbing sensation, and savory flavors. For the best version of this dish, head to Chengdu, where you'll find authentic Mapo Tofu that will set your taste buds on fire. To make it at home, it's crucial to get the combination of doubanjiang (broad bean paste), fermented black beans, and Sichuan peppercorns just right to achieve that signature Szechuan flavor.
30 min
4
320 calories
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