This vibrant Spicy Hot Sichuan Tofu is a masterpiece of contrasting textures and intense flavors. Firm tofu cubes are seared to a golden crisp before being tossed in a rich, aromatic sauce made from hot bean paste, ginger, and garlic. The dish is elevated by the distinctive tingling sensation of Sichuan peppercorns and the deep, smoky heat of red chili oil. Earthy mushrooms and crunchy water chestnuts add wonderful textural variety, making each spoonful interesting and satisfying. This quick and easy vegetarian main course is perfect for weeknight dinners or as part of a larger Asian-inspired feast. Serve it steaming hot over a bed of jasmine rice to soak up the delicious, spicy juices.
Spicy Hot Sichuan Tofu
Description
This vibrant Spicy Hot Sichuan Tofu is a masterpiece of contrasting textures and intense flavors. Firm tofu cubes are seared to a golden crisp before being tossed in a rich, aromatic sauce made from hot bean paste, ginger, and garlic. The dish is elevated by the distinctive tingling sensation of Sichuan peppercorns and the deep, smoky heat of red chili oil. Earthy mushrooms and crunchy water chestnuts add wonderful textural variety, making each spoonful interesting and satisfying. This quick and easy vegetarian main course is perfect for weeknight dinners or as part of a larger Asian-inspired feast. Serve it steaming hot over a bed of jasmine rice to soak up the delicious, spicy juices.Ingredients
Directions
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Combine the sauce ingredients: 3 tablespoons vinegar, 1 tablespoon hot bean paste, 1 tablespoon soy sauce, 1 tablespoon sherry, sugar, and salt and pepper to taste in a small bowl. Set aside.
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Pat the tofu dry and dice into 1/2-inch cubes. Chop the mushrooms, water chestnuts, and green onions. Mince the ginger and garlic.
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Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat.
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Add the minced ginger and garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn.
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Add the diced tofu and 1 tablespoon of soy sauce to the wok. Stir gently and cook for 2 minutes, allowing the tofu to brown slightly.
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Add the chopped mushrooms and water chestnuts. Stir gently and cook for another 2 minutes until the mushrooms release their moisture.
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Pour the prepared sauce mixture into the wok. Stir well to coat all ingredients evenly.
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Add the minced green onions and the remaining red hot pepper oil. Stir for 1 minute until heated through.
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Sprinkle with Sichuan peppercorn powder if desired. Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 24.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 0.0g0%
- Sugars 2.5g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, press the tofu for at least 30 minutes before cooking to remove excess moisture, which helps it crisp up better.
If you cannot find hot bean paste (doubanjiang), you can substitute with a mixture of chili paste and fermented black beans, though the flavor will differ slightly.
Adjust the amount of red hot pepper oil and Sichuan peppercorn powder to suit your tolerance for heat and the characteristic "numbing" sensation (mala).
This dish is best served fresh and hot. It does not reheat well as the tofu can become soggy.
