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Spicy Hot Sichuan Tofu

Spicy Hot Sichuan Tofu recipe image
This vibrant Sichuan-style dish brings the bold, numbing heat of authentic Chinese cuisine to your home kitchen. Firm tofu is lightly browned and tossed with ginger, mushrooms, and crunchy water chestnuts in a rich sauce of chili bean paste, sherry, and vinegar. The result is a complex balance of spicy, savory, and slightly sweet flavors that coats every bite. Perfect for a quick weeknight dinner, it offers a satisfying texture contrast between the silky tofu and crisp vegetables. Serve it over steamed rice to soak up the flavorful sauce, making it an ideal meal for spice lovers and vegetarians alike.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 240
Dietary: Vegan, Vegetarian
Description
This vibrant Sichuan-style dish brings the bold, numbing heat of authentic Chinese cuisine to your home kitchen. Firm tofu is lightly browned and tossed with ginger, mushrooms, and crunchy water chestnuts in a rich sauce of chili bean paste, sherry, and vinegar. The result is a complex balance of spicy, savory, and slightly sweet flavors that coats every bite. Perfect for a quick weeknight dinner, it offers a satisfying texture contrast between the silky tofu and crisp vegetables. Serve it over steamed rice to soak up the flavorful sauce, making it an ideal meal for spice lovers and vegetarians alike.
Ingredients
  • Firm or soft tofu, diced
  • Corn or canola oil
  • Minced ginger root
  • Soy sauce (plus 1 tbsp for tofu)
  • Fresh mushrooms, chopped
  • Water chestnuts, chopped
  • Green onions, minced
  • Hot Bean Paste (Doubanjiang)
  • Sherry or dry white wine
  • Sichuan Peppercorn powder
  • Red hot pepper oil
  • Vinegar
  • Cornstarch
  • Sugar
  • Garlic, minced
  • Salt & pepper
Directions
  1. 1
    In a small bowl, whisk together the hot bean paste, sherry, Sichuan peppercorn powder, red hot pepper oil, vinegar, soy sauce, cornstarch, sugar, and minced garlic to create the sauce mixture.
  2. 2
    Heat the oil in a nonstick pan or wok over medium-high heat.
  3. 3
    Add the minced ginger and stir-fry for 30 seconds until fragrant.
  4. 4
    Add the diced tofu and the remaining 1 tablespoon of soy sauce; stir gently and cook for 2 minutes, allowing the tofu to brown slightly.
  5. 5
    Add the chopped mushrooms and water chestnuts; stir gently for another 2 minutes until the mushrooms begin to soften.
  6. 6
    Pour the prepared sauce mixture over the tofu and vegetables.
  7. 7
    Stir constantly for 1 minute until the sauce thickens and coats the ingredients evenly.
  8. 8
    Add the minced green onions and toss gently to combine.
  9. 9
    Serve immediately while hot.

Nutrition Facts

Amount Per Serving
Calories 240kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 650.0mg28%
Total Carbohydrate 25.0g9%
Dietary Fiber 3.0g12%
Sugars 8.0g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/spicy-hot-sichuan-tofu-2/