Khin's Kitchen · by Khin★ 5.0 (16)

Szechuan Tofu

Name: Szechuan Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: chinese
Ingredients: 400 gram Firm tofu (About 14oz, Firm or extra firm tofu cut into 1-inch dices.); ½ Onion (Cut small dices); 1 Green chilli pepper (Or bell pepper cut small pieces); 1 Red chilli pepper (Or bell pepper cut small pieces); 1 Carrot (Cut 1-cm cubes); 1 tbsp Garlic (Finely chopped/minced); ½ tbsp Ginger (Finely chopped/minced); 5-6 Dry long red chilli (Sichuan chilli or choice of dry chilli mild/hot); 1 tsp Sichuan peppercorns (Roasted and crushed into medium coarse); Vegetable oil for frying (Or neutral flavour oil); 1 tbsp Soy sauce (Light soy sauce or regular all-purpose soy sauce); 8-10 tbsp Corn starch (About ½ cup, corn or potato starch); 2 tbsp Light soy sauce (Or all-purpose soy sauce); ½ tsp Dark soy sauce; 1 tbsp Sugar; 1 tbsp Chinese black rice vinegar (Or rice vinegar ); 1 tsp Sesame oil; 1 tsp Corn starch; 2 tbsp Water

NUTRITION · PER SERVING20M COOK

CAL 10%·PRO 22%

CARBS 28G54% OF CAL

3G FIBER6G SUGAR19G OTHER

FAT 6G26% OF CAL

1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy fried tofu and vegetables in a spicy, savory Szechuan sauce with numbing peppercorns and chili heat. Bold and aromatic, this quick stir-fry is perfect over rice.

mainchinesestir frytofudairy freeveganvegetarian

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Ingredients

serves 4

400 gram Firm tofu (About 14oz, Firm or extra firm tofu cut into 1-inch dices.)
½ Onion (Cut small dices)
1 Green chilli pepper (Or bell pepper cut small pieces)
1 Red chilli pepper (Or bell pepper cut small pieces)
1 Carrot (Cut 1-cm cubes)
1 tbsp Garlic (Finely chopped/minced)
½ tbsp Ginger (Finely chopped/minced)
5-6 Dry long red chilli (Sichuan chilli or choice of dry chilli mild/hot)
1 tsp Sichuan peppercorns (Roasted and crushed into medium coarse)
Vegetable oil for frying (Or neutral flavour oil)
1 tbsp Soy sauce (Light soy sauce or regular all-purpose soy sauce)
8-10 tbsp Corn starch (About ½ cup, corn or potato starch)
2 tbsp Light soy sauce (Or all-purpose soy sauce)
½ tsp Dark soy sauce
1 tbsp Sugar
1 tbsp Chinese black rice vinegar (Or rice vinegar )
1 tsp Sesame oil
1 tsp Corn starch
2 tbsp Water

At a glance

PER SERVING · TIME 20M