Spicy Sichuan Boiled Tofu
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The Woks of Life · by Sarah★ 4.8 (4)

Spicy Sichuan Boiled Tofu

NUTRITION · PER SERVING70M COOK
CAL 17%·PRO 35%
CARBS 15G18% OF CAL
3G FIBER7G OTHER5G TOTAL SUGAR
FAT 24G66% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sichuan-style spicy tofu with mushrooms and soybean sprouts in a rich, numbing chili broth. Bold and aromatic, this vegetarian main is satisfying and full of complex flavor.

mainchinesebowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 10-11 ounces pressed tofu ((豆腐干 - dòufu gān; either spiced or plain, cut crosswise into thin strips))
  • 4 tablespoons vegetable oil ((or other neutral oil))
  • 1 cup soybean sprouts ((trimmed))
  • 7 ounces enoki mushrooms ((fresh mushrooms; ends trimmed))
  • 1 slice ginger ((about 2 in/5cm long, and 1/8-inch/3mm thick))
  • 2 teaspoons Sichuan peppercorns
  • 2 scallions ((white parts and green parts separated and chopped) )
  • 2 tablespoons spicy bean paste
  • 1 tablespoon tomato paste
  • 1 1/2 cups water
  • 2 teaspoons sugar
  • 2 teaspoons light soy sauce
  • 1 1/2 teaspoons cornstarch ((mixed into a slurry with 1 tablespoon/15 ml water))
  • 1 tablespoon garlic ((minced; 1 tablespoon = about 3 to 4 cloves))
  • 1/4 teaspoon dried Sichuan chili flakes
  • 1/4 teaspoon Sichuan peppercorn powder
  • 1 tablespoon cilantro ((chopped))
PREP
40M
SODIUM
317MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.