Szechuan Peppercorn Tofu

Szechuan Peppercorn Tofu is a vibrant and aromatic dish featuring crispy tofu infused with the unique, citrusy flavor of Szechuan peppercorns. This dairy-free delight is complemented by a spicy garlic sauce, making it a perfect choice for a satisfying lunch.

Ingredients

• Firm tofu - 300 grams
• Szechuan peppercorns - 1 teaspoon
• Soy sauce - 2 tablespoons
• Cornstarch - 3 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Red chili flakes - 1 teaspoon (adjust to taste)
• Vegetable oil - 3 tablespoons (for frying)
• Green onions - 2, chopped
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Sesame oil - 1 teaspoon
• Rice vinegar - 1 tablespoon

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut into 1.5 cm cubes.
2. In a dry skillet, toast the Szechuan peppercorns over medium heat for about 2-3 minutes until fragrant. Remove and crush lightly.
3. In a bowl, combine soy sauce, garlic, ginger, red chili flakes, crushed Szechuan peppercorns, and rice vinegar to make the marinade.
4. Add the tofu cubes to the marinade and let sit for 10 minutes.
5. In a separate bowl, toss the marinated tofu with cornstarch until evenly coated.
6. Heat vegetable oil in a non-stick pan over medium-high heat. Fry the tofu until golden and crispy, about 3-4 minutes on each side. Remove and set aside.
7. In the same pan, add bell pepper and carrot, stir-frying for 3-4 minutes until slightly tender.
8. Return the tofu to the pan, drizzle with sesame oil, and toss everything together for another 2 minutes.
9. Garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• High in protein, making it a great meat alternative.
• Contains antioxidants and anti-inflammatory properties from Szechuan peppercorns.

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