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Szechuan Tofu with Vegetables over Rice
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
- 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
- 4 cups of cooked rice
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 over medium-high heat. Add the coated tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 2 tablespoons of vegetable oil. Add the sliced red and green bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger 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, 1 tablespoon of Szechuan peppercorns, and 1 teaspoon of red pepper flakes. Pour the sauce over the vegetables in the skillet.
- Return the cooked tofu to the skillet and toss everything together until the tofu and vegetables are evenly coated with the sauce.
- Serve the Szechuan tofu and vegetables over cooked rice and enjoy!
Szechuan Tofu with Vegetables is a popular Chinese dish that originated in the Szechuan province, known for its bold and spicy flavors. This dish features crispy tofu and a colorful medley of vegetables, such as bell peppers, broccoli, and carrots, stir-fried in a savory and spicy Szechuan sauce. While traditionally served over noodles, some variations include serving it over steamed rice for a heartier meal. The dish has gained popularity in Western countries for its fiery kick and satisfying combination of textures. Chefs like Chef Peter Chang, known for his mastery of Szechuan cuisine, have brought this dish to the forefront of modern Chinese dining. Today, the best versions of this dish can be found in authentic Szechuan restaurants that prioritize using high-quality tofu and fresh, vibrant vegetables. The key to getting this dish right lies in achieving the perfect balance of heat from the Szechuan peppercorns and the umami flavors from the sauce. For a twist, some chefs incorporate alternative methods such as grilling the tofu for a smoky flavor or adding a touch of sweetness with honey or hoisin sauce.
30 min
4
350 calories
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