Easy weeknight Szechuan tofu with freshly ground spices of Chinese five spice powder - spicy, numbing, hot, aromatic and tender.
3 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup honey
1 tsp fresh ginger, minced
2 cloves garlic, minced
For stir fry:
15 oz. extra-firm tofu
4 tsp olive oil, divided
1 tbsp RawSpiceBar's Chinese Five Spice Powder
Salt to taste
1 yellow pepper, chopped
1 green bell pepper, chopped
1 large carrot, chopped
1 bunch green beans
2 fresh red chili peppers (optional)
Rice, quinoa, or barley, for serving
1. Carefully cut the tofu into about 1-inch cubes.
2. Prepare sauce. In a medium bowl, whisk together soy sauce, rice vinegar, honey, ginger, and garlic.
3. Heat 2 teaspoons of olive oil in a large non-stick skillet over high heat. When 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.
4. 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. Serve over your favorite grain (brown rice, quinoa, barley) and enjoy!