Crispy Szechuan Tofu (Impression)
Golden tofu cubes, spicy-sweet Szechuan sauce, fresh red peppers, lots of garlic, and five spice come together super quick.
# Liste des ingrédients:
→ Tofu And Veggies Prep
01 -
2 tablespoons sunflower, canola, or peanut oil
02 -
450g extra firm or firm tofu
03 -
2 scallions, sliced on the diagonal
04 -
2 tablespoons cornstarch
05 -
1 red bell pepper, diced
→ Szechuan Sauce Mix
06 -
1 teaspoon dried chili flakes (use more or less as you prefer)
07 -
60ml soy sauce or tamari
08 -
1 tablespoon rice vinegar
09 -
½ teaspoon Chinese five-spice powder
10 -
2 garlic cloves, finely chopped
11 -
1 teaspoon powdered ginger
12 -
1¼ tablespoons sambal oelek or Sriracha
13 -
2½ tablespoons maple syrup
14 -
¼ teaspoon ground black pepper
# Étapes de préparation:
01 -
Put some paper towels around the tofu block, then weigh it down with something heavy (maybe a cast iron pan). Let it sit and drain for about 30 minutes.
02 -
As the tofu drains, stir all the Szechuan sauce ingredients together in a small bowl. Set it aside.
03 -
Once the tofu’s dry, slice it into cubes. In a bowl, toss the cubes with cornstarch to coat them evenly.
04 -
Warm oil in your non-stick pan. Add the coated tofu pieces, turning them now and then, and cook for 5-7 minutes until they turn golden and lightly crispy.
05 -
Put the tofu on a plate with paper towels. Throw the diced red bell pepper into the same pan and cook while stirring for around 5 minutes.
06 -
Put the tofu back in the pan with the veggies and pour the sauce on top. Toss everything to coat and heat it all through for about a minute.
07 -
Spoon everything into bowls, then sprinkle the chopped scallions over the top.
# Informations complémentaires:
01 -
This pairs well with noodles or steamed white rice.
02 -
Pressing the tofu well before cooking makes it crispier.