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Szechuan Tofu with Mixed Vegetables
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon Szechuan peppercorns
- 1 teaspoon red pepper flakes
- 1/4 cup water
- 2 green onions, sliced (for garnish)
- Cooked rice (optional, for serving)
Instructions
- In a large bowl, toss the cubed tofu with 2 tablespoons of cornstarch until evenly coated.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the coated tofu to the skillet 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 and sauté the red and green bell peppers, broccoli, carrots, and mushrooms for 3-4 minutes, or until slightly tender.
- Add the minced garlic and ginger to the skillet and cook for an additional 1-2 minutes.
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, Szechuan peppercorns, red pepper flakes, and water. Pour the sauce over the vegetables in the skillet.
- Return the cooked tofu to the skillet and toss to coat everything in the Szechuan sauce. Cook for an additional 2-3 minutes, or until the sauce has thickened and the tofu and vegetables are heated through.
- Garnish with sliced green onions and serve over cooked rice, if desired. Enjoy!
Szechuan Tofu with Mixed Vegetables is a popular Chinese dish that originated in the Szechuan province of China. This flavorful and spicy dish is a staple in Szechuan cuisine, known for its bold and pungent flavors. The dish typically consists of crispy tofu, stir-fried with a variety of colorful and crunchy mixed vegetables such as bell peppers, broccoli, and carrots, all coated in a spicy and savory Szechuan sauce. The history of Szechuan Tofu with Mixed Vegetables can be traced back to the Szechuan region, where skilled chefs developed the dish to showcase the unique and fiery flavors of Szechuan cuisine. The dish has since gained popularity worldwide for its tantalizing blend of textures and tastes. Today, the best versions of Szechuan Tofu with Mixed Vegetables can be found in authentic Szechuan restaurants that prioritize using fresh, high-quality ingredients and traditional cooking techniques. Achieving the perfect balance of heat, umami, and crunch is essential in creating an exceptional Szechuan Tofu with Mixed Vegetables. When preparing this dish, it's crucial to get the Szechuan sauce just right, as it is the key component that infuses the dish with its signature bold and spicy flavors. Additionally, achieving the ideal texture for the tofu, crispy on the outside and tender on the inside, is essential for a successful rendition of this classic dish. For those looking to explore alternative methods for making Szechuan Tofu with Mixed Vegetables, experimenting with different vegetable combinations or adding unique ingredients such as Szechuan peppercorns can elevate the dish to new heights. Whether enjoyed in a bustling Szechuan eatery or prepared at home with a personal twist, Szechuan Tofu with Mixed Vegetables is a dish that continues to captivate food enthusiasts with its vibrant flavors and rich culinary history.
30 min
4
250 calories
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