Joe Roshkovsky
Wholesome Szechuan Tofu: A Spicy Adventure with a Twist
Embark on a culinary journey with our Wholesome Szechuan Tofu, a dish that combines the vibrancy of Szechuan spices with the satisfying texture of tofu. This unique twist on a traditional Chinese favorite invites a medley of bold flavors and aromas, making it perfect for those who appreciate a little heat and adventure in their meals. Originating from the lush province of Sichuan in southwestern China, this dish is famous for its numbing spiciness, brought to life by the legendary Szechuan peppercorns. Whether you’re hosting a dinner party or indulging in a cozy night at home, this dish guarantees to add excitement to any occasion.
Ingredients
– 400g firm tofu
– 3 tablespoons vegetable oil, divided
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon Szechuan peppercorns
– 4 garlic cloves, minced
– 1-inch piece of fresh ginger, minced
– 2 tablespoons doubanjiang (fermented bean paste)
– 1 tablespoon chili garlic sauce
– 2 teaspoons sugar
– 1/2 cup vegetable broth or water
– 1 red bell pepper, sliced thinly
– 1 yellow bell pepper, sliced thinly
– 100g snow peas, trimmed
– 2 green onions, sliced
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– Salt to taste
– Cooked jasmine rice for serving
Instructions
1. Prepare the Tofu:
– Cut the tofu into bite-sized cubes. Pat dry with a clean kitchen towel to remove excess moisture.
– Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Add tofu and fry until all sides are golden brown, about 10 minutes. Remove tofu from the pan and set aside.
2. Toast Szechuan Peppercorns:
– In the same pan, add the Szechuan peppercorns and toast for about 1-2 minutes until they release a fragrant aroma. Be careful not to burn them.
3. Create the Sauce:
– Reduce the heat to medium and add the remaining 1 tablespoon of oil. Stir in garlic, ginger, and doubanjiang, cooking for about 1 minute.
– Add chili garlic sauce, soy sauce, rice vinegar, and sugar. Stir well to combine, then pour in the vegetable broth. Bring the mixture to a simmer.
4. Add Vegetables and Tofu:
– Toss in the bell peppers and snow peas. Cook for 2-3 minutes until vegetables are slightly tender.
– Return the tofu to the pan, stirring gently to coat the tofu and vegetables with the sauce.
5. Thicken the Sauce:
– Gradually add the cornstarch mixture to the pan, stirring constantly, until the sauce thickens, about 1-2 minutes.
6. Final Touches:
– Taste and adjust seasoning with salt if needed.
– Stir through sliced green onions just before serving.
Cooking Tips
– For even more flavor: Marinate the tofu in soy sauce and a dash of sesame oil for 30 minutes before frying.
– Customize the spice level: Adjust the amount of chili garlic sauce to suit your spice preference.
– Crispier tofu option: Use a sprinkle of cornstarch on the tofu before frying to enhance the crispy texture.
Serving Suggestions
Pair this Wholesome Szechuan Tofu with steaming jasmine rice to soak up every bit of the flavorful sauce. A side of chilled cucumber salad can complement the heat and provide a refreshing contrast. Finish your meal with a light dessert, such as lychee sorbet, to balance out the spices beautifully.
By embracing this flavorful adventure, you not only enjoy a nutritious plant-based meal, but you also connect with a rich culinary history — all while satisfying your taste for spicy, savoury surprises.
