Szechuan Tofu
This Szechuan tofu is spicy, numbing, hot, aromatic and tender. We combine everything you love about Chinese takeout - sweet and savory, the super-crispy tofu and caramelized vegetables -into one quick vegetarian main.
Ingredients
For sauce:
3 tbsp soy sauce
2 tbsp rice vinegar
One-fourth cup honey
1 inch ginger, minced
2 cloves garlic, minced
For stir-fry:
15 oz. extra firm tofu
4 tsp olive oil, divided
2 tbsp RawSpice Bar’s five spice powder
Salt to taste
1 yellow pepper, chopped
1 green bell pepper, chopped
2 carrots carrot, chopped
1 bunch green beans
2 fresh red chili peppers (optional)
Directions:
- Carefully cut the tofu into about 1-inch cubes.
- Prepare sauce, In a medium bowl, whisk together soy sauce, rice vinegar, honey, ginger, and garlic.
- Heat 2 teaspoons of olive oil in a large non-stick skillet over high heat. When the oil is hot, add Chinese five spice powder and stir until fragrant, about 2 minutes. Add tofu and salt, then cook for 3-4 minutes or until tofu begins to brown. Remove from skillet.
- Add the other 2 teaspoons of olive oil. Add vegetables (and chili peppers, if desired) and stir-fry for about 4-5 minutes until crispy. Add sauce to skillet and toss vegetables to coat. Serve with tofu over your favorite grain (brown rice, quinoa or barley) and enjoy!
Hi Kate! Great question. We added detail to the recipe to specify.
At what point is the sauce added?
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