This Szechuan Style Stir Fry is a quick, flavorful weeknight dinner that brings the heat of Sichuan cuisine to your table. Crispy cubed tofu is tossed with crisp-tender snow peas, broccoli, and bell peppers in a rich, spicy sauce. The combination of teriyaki sweetness and Szechuan spice creates a perfect balance of savory and heat. It&# 226;ÂÂs a satisfying vegan and vegetarian main dish that comes together in under 30 minutes. Serve it over steamed rice for a complete meal that is both healthy and deeply satisfying.
Szechuan Style Stir Fry
Description
This Szechuan Style Stir Fry is a quick, flavorful weeknight dinner that brings the heat of Sichuan cuisine to your table. Crispy cubed tofu is tossed with crisp-tender snow peas, broccoli, and bell peppers in a rich, spicy sauce. The combination of teriyaki sweetness and Szechuan spice creates a perfect balance of savory and heat. It's a satisfying vegan and vegetarian main dish that comes together in under 30 minutes. Serve it over steamed rice for a complete meal that is both healthy and deeply satisfying.Ingredients
Directions
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In a small bowl, whisk together the teriyaki sauce, Szechuan spicy stirfry sauce, and cornstarch until smooth. Set aside.
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Cut the red bell pepper into thin strips. Trim the ends off the snow peas and cut them in half if they are large. Drain and rinse the straw mushrooms and baby corn.
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Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat. Add the chopped onion and bok choy, stir-frying for 2 minutes until slightly softened.
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Add the broccoli florets and red bell pepper strips to the wok. Stir-fry for another 2 minutes until the vegetables are crisp-tender. Remove the vegetables from the wok and set aside on a plate.
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Add another 1 tablespoon of oil to the wok if needed. Add the cubed tofu and stir-fry for 2-3 minutes, turning occasionally, until lightly browned and heated through.
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Give the sauce mixture a quick stir and pour it into the wok with the tofu. Cook for 1 minute, stirring constantly, until the sauce thickens and becomes bubbly.
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Return the cooked vegetables, snow peas, straw mushrooms, and baby corn to the wok. Toss everything together gently and cook for 1-2 minutes just until heated through.
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Serve immediately over hot steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 68.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 562.8mg24%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 3.2g13%
- Sugars 6.4g
- Protein 3.4g7%
* 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 15 minutes before cubing to remove excess moisture, which helps it brown better.
Feel free to swap the vegetables based on what you have on hand. Carrots, snap peas, or zucchini work well in this recipe.
If you prefer a thicker sauce, you can add an extra half teaspoon of cornstarch to the sauce mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.
