Spicy Sichuan Boiled Tofu
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4.8
8 reviews
Excellent
Spicy Sichuan Boiled Tofu
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This Sichuan boiled tofu, or shuǐzhǔ dòufu gān (水煮豆腐干) is an adapted version of Sichuan boiled beef that's vegetarian, vegan, and very tasty!
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Ingredients
- 10-11 ounces pressed tofu (豆腐干 - dòufu gān; either spiced or plain, cut crosswise into thin strips)
- 4 tablespoons vegetable oil (or other neutral oil)
- 1 cup soybean sprouts (trimmed)
- 7 ounces enoki mushrooms (fresh mushrooms; ends trimmed)
- 1 lice ginger (about 2 in/5cm long, and 1/8-inch/3mm thick)
- 2 teaspoons Sichuan peppercorn
- 2 scallions (white parts and green parts separated and chopped)
- 2 tablespoons bean paste spicy
- 1 tablespoon tomato paste
- 1 1/2 cups water
- 2 teaspoons sugar
- 2 teaspoons soy sauce light
- 1 1/2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon/15 ml water)
- 1 tablespoon garlic (minced; 1 tablespoon = about 3 to 4 cloves)
- 1/4 teaspoon Sichuan chili flakes dried
- 1/4 teaspoon Sichuan peppercorn powder
- 1 tablespoon cilantro (chopped)
Instructions
- Bring a medium pot of water to a boil. Add the tofu slices and blanch them for 30 seconds. Drain and set aside.
- Heat 1 tablespoon of oil in your wok over high heat. Stir-fry the soybean sprouts for about 2-3 minutes. Add the enoki mushrooms, spreading the mushrooms out in a single layer, and leaving them for about 20 seconds. Then stir-fry until the mushrooms have wilted, 1 minute. Turn off the heat, pick a large heatproof serving bowl with some depth, and spread the bean sprouts and enoki mushrooms around the bottom of the bowl.
- Add another tablespoon of oil to the wok over medium-low heat, along with the ginger slice and Sichuan peppercorns. Cook for 3 minutes, until fragrant, then remove the peppercorns and ginger, leaving the oil behind in the wok.
- To the oil, add the white parts of the scallions, the spicy bean paste, and tomato paste. Fry for 1 minute, until the oil is red, then stir in the blanched tofu. Stir-fry for 30 seconds.
- Then add the water, sugar, and light soy sauce. Bring to a simmer. Then add the cornstarch slurry. When it’s thickened, add this mixture on top of the mushrooms and bean sprouts.
- Top with the minced garlic, chili flakes, and Sichuan peppercorn powder on top. In a small saucepan, heat the remaining 2 tablespoons of oil until it shimmers. Pour hot oil into the garlic, chili, and peppercorn powder; the ingredients should sizzle immediately. Then sprinkle over the green parts of the scallions and the cilantro. Serve immediately.
Nutrition Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
16g
(5%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Sodium
452mg
(19%)
Potassium
444mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
183IU
(4%)
Vitamin C
6mg
(7%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 452mg | 19% |
| Potassium | 444mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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