Szechuan Tofu With Vegetables
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
275 kcal
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Course
Main Course
Szechuan Tofu With Vegetables
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Better than take-out, this restaurant-quality Szechuan Tofu is easy to make at home and features all of your favorite spicy, over-the-top flavors. Incorporate a variety of vegetables depending on what's in season or what you have on hand. Try cabbage, cauliflower, green beans, mushrooms, snow peas, or squash. This healthy tofu stir fry is vegan and gluten-free. Szechuan sauce lightly adapted from Gimme Some Oven.
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Ingredients
For the sauce:
- 3 tablespoons tamari for GF or soy sauce
- 2½ tablespoons pure maple syrup or agave
- 1 tablespoon rice vinegar
- 1 tablespoon Chili garlic sauce choose one labeled "sweet" for mild heat, or select a spicier variety
- 5 large cloves garlic or 1 teaspoon garlic powder, minced
- 1 heaping teaspoon ginger or ½ teaspoon ground ginger, freshly grated root
- ½ teaspoon Chinese five-spice powder
- 1 tablespoon corn starch or arrowroot
For the stir fry:
- 1 (16 oz) package tofu or if using extra firm tofu, press for 30 minutes first, super firm, cubed and patted dry
- 1 tablespoon cooking oil such as avocado, high heat
- 1 tablespoon tamari or soy sauce
- ½ large onion chopped
- 1 large red bell pepper chopped
- 1 large crown broccoli or approx. 2 to 3 cups chopped/bite-size veggies of choice; see post for ideas, fresh, cut into small florets
- 10 dried red chili peppers or Arbol chilies, Chinese
- ½ to 1 teaspoon Szechuan peppercorns or sub black pepper, to taste, lightly smashed
- ¼ cup green onion sliced
- sesame seeds optional, for garnish
Instructions
- First, make the sauce by whisking together the ingredients in a bowl. Set aside.
- Preheat a large cast iron skillet or wok over medium heat. Add 1 tablespoon oil and swirl to coat. Cook the tofu until golden on at least two sides. Use patience here! When the tofu is ready to flip it should release easily. If it sticks to the pan, it's not ready to flip. Once tofu is golden and crisp, drizzle with 1 tablespoon tamari or soy sauce and toss. Transfer tofu to a plate and set aside.
- To the same pan add the onion, and cook for 2 to 3 minutes, stirring occasionally. Add the bell pepper, broccoli, any other veggies you're using, and dried chilies, and cook for about 3 minutes or until crisp-tender. Slide the veggies toward one side and add the Szechuan peppercorns directly to the pan. Stirring, toast the peppercorns for 5 to 10 seconds, then stir to incorporate into the vegetables.
- Add the sauce, and cook for about 2 minutes or until hot and thickened. Return the tofu to the pan, and toss to incorporate. Garnish with green onion and sesame seeds, if desired. Serve as is or with rice or noodles.
Notes
- Variations:
- If serving with noodles or significantly increasing the volume of veggies, remember to double the amount of sauce!
- Storage - leftovers keep in the refrigerator for up to 5 days.
- extra spicy - choose a hot variety of chili garlic sauce, and add a generous pinch of crushed red pepper flakes when you add the peppercorns to the pan.
- other veggies - try eggplant (for a Panda Express eggplant tofu copycat), green beans, cabbage, snow peas, carrot, or cauliflower.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Protein
22g
(44%)
Fat
13g
(20%)
Cholesterol
0mg
(0%)
Sodium
610mg
(25%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 610mg | 25% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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