Spicy Szechuan Tofu with Colorful Veggie Stir-Fry

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Spicy Szechuan Tofu with Colorful Veggie Stir-Fry

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  • Szechuan Tofu Recipe

    Recipe:

    Ingredients:

    1/4 cup Szechuan Sauce ( store-bought or make your own- see notes below) and more to taste! (please multiply if doubling or tripling the recipe) See notes.

    2 tablespoons peanut oil or high heat oil
    generous pinch salt and fresh cracked black pepper
    8–12 ounces organic, firm or extra firm tofu, patted dry and cubed (or sub shrimp or chicken cubes)
    1/2 cup thinly sliced onion
    4 ounces sliced mushrooms (optional)
    2 cups shredded cabbage (or shredded Brussels, or shredded broccoli)
    1 cup shredded carrots or matchstick carrots
    1/2 red bell pepper, thinly sliced
    1 cup asparagus, snap peas, edamame green beans
    optional: 6-8 small dried red Chinese or Arbol chilies
    garnish: scallions, sesame seeds, chili flakes
    Serve this on its own, over jasmine rice or over soba noodles or zucchini noodles.

    Instructions:

    Make the Szechuan sauce, set aside. (see notes)

    Heat oil in a large skillet or wok. Season oil generously with salt and black pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set it aside.
    To the same pan, add a little more oil if needed, add onion, and mushrooms and sauté over medium-high heat – stirring constantly, until tender, about 3 minutes. Add the remaining veggies, lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp. Add the dried chilies, turn the hood fan on, and saute for one minute.
    Add ¼ cup of the Szechuan Sauce, adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
    Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
    Serve this just as it is, over rice, or noodles. And remember, do not eat the dried chilies!

    #vegan #veganfood #vegansofig #veganfoodshare #veganlife #vegan_veganfood
Spicy Szechuan Tofu with Colorful Veggie Stir-Fry
  • Spicy Szechuan Tofu with Colorful Veggie Stir-Fry
Spicy Szechuan Tofu with Colorful Veggie Stir-Fry
  • Spicy Szechuan Tofu with Colorful Veggie Stir-Fry
Spicy Szechuan Tofu with Colorful Veggie Stir-Fry
  • Spicy Szechuan Tofu with Colorful Veggie Stir-Fry
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