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Extra Spicy Szechuan Tofu with Vegetables
Created by: Howcan Team
Ingredients
- 1 block (14 oz) 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
- 4 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 2-3 red chilies, sliced
- 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
- 2 green onions, chopped
- Cooked rice, for serving
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 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.
- Add the red and green bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
- Push the vegetables to the side of the skillet and add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for 1-2 minutes until fragrant.
- In a small bowl, mix together 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, and 1/4 cup of water. Pour the sauce over the vegetables in the skillet.
- Add the cooked tofu back into the skillet and toss everything together until the tofu and vegetables are coated in the spicy sauce.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.
- Garnish with chopped green onions and serve the extra spicy Szechuan tofu and vegetables over cooked rice.
Szechuan Tofu with Vegetables is a fiery and flavorful dish originating from the Szechuan province in China. This dish is known for its bold and spicy flavors, thanks to the generous use of Szechuan peppercorns and chili peppers. The dish typically features soft tofu, stir-fried with a colorful medley of crisp vegetables such as bell peppers, broccoli, and snow peas, creating a delightful contrast of textures. The extra spice in this dish adds an extra kick, making it a favorite among spice enthusiasts. To experience the best version of this dish, one might consider visiting authentic Szechuan restaurants in Chengdu, the capital of Szechuan province, where skilled chefs expertly balance the heat and flavors. The key to perfecting this dish lies in achieving the right balance of heat from the Szechuan peppercorns and chili peppers, along with the umami-rich flavors from soy sauce and fermented bean paste. For those looking to recreate this dish at home, it's essential to source high-quality Szechuan peppercorns and chili peppers to capture the authentic flavors of Szechuan cuisine.
30 min
4
320 calories
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