Szechuan TofuSzechuan Tofu

Name: Szechuan Tofu
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 2 Persons
Cuisine: International
Ingredients: ¼ 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); ½ 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; ½ 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

🍴

Cuisine

International

👥

Servings

2 Persons

⏱

Prep Time

12 Minutes

🍳

Cook Time

30 Minutes

⭐

Difficulty

Medium Level

Szechuan Tofu is a lacto ovo vegetarian and vegan side dish. This recipe makes 2 servings with 304 calories, 14g of protein, and 17g of fat each. For $2.05 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. This recipe from Feasting at Home requires szechuan sauce and more to taste! see notes, high heat oil, cabbage, and mushrooms. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a great spoonacular score of 98%. Users who liked this recipe also liked Chocolate and Szechuan Peppercorn Brownies, Szechuan-Style Shirataki Noodles, and Agedashi Tofu.

DeliciousTastyWell Prepared

Ingredients

•¼ 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)

•½ 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

•½ 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

Cooking Instructions

01
Make the Szechuan sauce, set aside. (see notes)
02
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.
03
Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set it aside.
04
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.
05
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.
06
Add the dried chilies, turn the hood fan on, and saute for one minute.
07
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.
08
Divide among bowls.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023