Szechuan Tofu Stir-Fry with Vegetables
Ingredients
- 1/4 cup Szechuan sauce (store-bought or homemade)
- 2 tablespoons peanut oil or high heat oil
- Generous pinch of salt and black pepper
- 8-12 ounces firm or extra firm tofu, cubed
- 1/2 cup thinly sliced onion
- 4 ounces sliced mushrooms (optional)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1 cup asparagus, snap peas, edamame, or green beans
- 6-8 small dried red chilies (optional)
Garnishes
- Scallions
- Sesame seeds
- Chili flakes
Preparation
Make the Szechuan sauce and set aside.
Heat oil in a large skillet or wok and season it generously with salt and black pepper.
Add tofu and sear on at least two sides until crispy and golden, then set it aside.
To the same pan, add a little more oil if needed and sauté onion and mushrooms over medium-high heat until tender, about 3 minutes.
Add the remaining vegetables, lower the heat to medium, and sauté for 3-5 minutes until just tender or al dente.
Add the dried chilies, turn on the hood fan, and sauté for one minute.
Add 1/4 cup of the Szechuan sauce, adjust to taste, and cook for 2 minutes to thicken.
Toss in the crispy tofu to warm it up.
Divide among bowls and sprinkle with sesame seeds and scallions, adding chili flakes for more heat if desired.
Tips
Do not eat the dried chilies.
Serve on its own, over jasmine rice, soba noodles, or zucchini noodles.
