Szechuan Tofu Stir-Fry
A flavorful and vibrant Szechuan dish featuring crispy tofu, fresh vegetables, and a tangy-spicy sauce, perfect for quick dinners.
Ingredients
Tofu Preparation
- 18 ounces extra firm tofu A creamy base that provides a satisfying texture.
- 2 tablespoons cornstarch To create a crispy exterior.
- 1 teaspoon salt Enhances flavors.
- ½ teaspoon ground black pepper Adds warmth.
- 3 tablespoons vegetable or canola oil For frying tofu.
Szechuan Sauce
- 1/3 cup soy sauce or tamari The umami backbone of the sauce.
- 2 tablespoons rice vinegar Introduces tanginess.
- 2 tablespoons chili garlic sauce For spice.
- 2 teaspoons toasted sesame oil Adds a nutty aroma.
- 1 tablespoon granulated sugar Balances the dish with sweetness.
- 1 teaspoon Chinese five spice powder Adds complexity.
- ½ teaspoon garlic powder Provides an aromatic touch.
Vegetables
- 1 medium yellow onion, peeled and roughly diced Sweet flavor.
- 6-8 pieces dried red Chinese chilies For extra heat.
- 1 red bell pepper, seeds and stem removed, thinly sliced Adds crunch.
- 2 cups shredded cabbage Provides a refreshing crunch.
- 1 cup asparagus, cut into 2-inch pieces Adds tender texture.
- 1 cup carrots, peeled and cut into matchsticks Adds sweetness and color.
- ½ teaspoon salt (more to taste) Enhances flavors.
- ½ teaspoon ground black pepper or Szechuan peppercorns (more to taste) For subtle heat.
- ¼ cup thinly sliced green onions, white and light green parts only Provides fresh taste.
- 2 tablespoons sesame seeds Final garnish.
Instructions
Preparation
- Wrap the tofu in a clean towel and place a heavy object on top to press out moisture. Let it sit for 5 minutes.
- Unwrap and cut the tofu into 1 to 2-inch cubes. In a zip-top bag, combine with 2 tablespoons of cornstarch, salt, and pepper. Shake until coated.
Cooking Tofu
- Heat 3 tablespoons of oil in a skillet over high heat. Add tofu cubes, ensuring they do not touch. Cook undisturbed for 3 minutes.
- Turn tofu pieces with tongs to brown all sides. Transfer to a paper towel-lined plate to drain excess oil.
Szechuan Sauce and Vegetables
- In a bowl, mix soy sauce, rice vinegar, chili garlic sauce, sesame oil, sugar, five spice powder, and garlic powder. Whisk until blended.
- Wipe the skillet and add 2 teaspoons of oil. Sauté the diced onion over medium-high heat until tender, about 2-3 minutes.
- Add dried chilies, bell pepper, cabbage, asparagus, and carrots. Stir and cook until crisp-tender.
- Pour in Szechuan sauce and cook until slightly thickened. Fold in the crispy tofu.
Finishing Touches
- Sprinkle with green onions and sesame seeds. Serve over rice or noodles.
Notes
For extra flavor, marinate tofu in Szechuan sauce for 30 minutes before frying. Customize vegetables as desired.