Medium30 min4 servings

Sichuan Tofu Stir-Fry

Name: Sichuan Tofu Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Cuisine: French
Ingredients: 400 g Firm Tofu; 40 ml Soy sauce; 10 g Chili Pepper; 15 g Garlic; 15 g Ginger; 30 g Green Onion

Crispy fried tofu tossed with colorful vegetables in a bold Sichuan sauce featuring chili oil, garlic, and the signature numbing peppercorns. A lighter alternative to mapo tofu.

S

by Système

Community Chef

Ingredients

•400 g Firm Tofu
•40 ml Soy sauce
•10 g Chili Pepper
•15 g Garlic
•15 g Ginger
•30 g Green Onion

Instructions

1
Press 400g extra-firm tofu for 20 minutes. Cut into 2.5cm cubes. Pat completely dry.
2
Toss tofu with 2 tbsp cornstarch. Heat 3 tbsp oil in wok. Fry tofu until golden on all sides, 6-8 minutes. Set aside.

Comments (0)

Join the conversation! Log in to comment

← Back to Recipes

3

Make Sichuan sauce: 3 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp chili oil, 2 tsp sugar, 1/2 tsp ground Sichuan pepper.

4

In same wok, add 1 tbsp oil. Stir-fry 1 sliced red bell pepper and 1 sliced green bell pepper for 2 minutes.

5

Add 4 dried red chilies (snipped), 4 minced garlic cloves, 1 tbsp ginger. Stir-fry 30 seconds until fragrant.

6

Add 100g snow peas and 4 sliced green onions. Stir-fry 1 minute until snow peas brighten.

7

Return crispy tofu to wok. Pour in Sichuan sauce. Toss everything together over high heat.

8

Add 1 tbsp cornstarch mixed with 3 tbsp water if sauce needs thickening. Cook 30 seconds.

9

Add 60g cashews or peanuts for crunch. Toss to distribute evenly.

10

Finish with extra drizzle of chili oil and sprinkle of toasted sesame seeds.

11

Transfer to warm serving plate. Garnish with fresh cilantro and sliced red chilies.

12

Serve immediately with steamed rice or noodles. Provide extra chili oil at table.

Nutrition Facts

162

Calories

16.6g

Protein

5.5g

Carbs

8.8g

Fat

0.4g

Fiber

Sichuan Tofu Stir-Fry

Ingredients

Instructions

Comments (0)

Nutrition Facts

Categories

Love this recipe?

Rate this Recipe

Recipe Stats

Join Fitgenai

Explore More