Szechuan Tofu

Szechuan Tofu is a spicy and flavorful dish that combines crispy tofu with a rich Szechuan sauce, delivering an authentic taste of Chinese cuisine. Packed with protein and vibrant vegetables, it's perfect for a satisfying dinner.

Ingredients

• Firm tofu - 300 grams
• Cornstarch - 2 tablespoons
• Vegetable oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1, sliced
• Green bell pepper - 1, sliced
• Spring onions - 2, chopped
• Szechuan peppercorns - 1 teaspoon, crushed
• Soy sauce - 2 tablespoons
• Chili paste - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
3. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic, ginger, and crushed Szechuan peppercorns for about 1 minute until fragrant.
5. Add the sliced red and green bell peppers to the skillet and stir-fry for 3-4 minutes until slightly tender.
6. In a small bowl, mix together the soy sauce, chili paste, rice vinegar, and sugar. Pour this sauce into the skillet with the vegetables.
7. Return the crispy tofu to the skillet and toss everything together to coat the tofu and vegetables in the sauce. Cook for an additional 2-3 minutes.
8. Drizzle with sesame oil and garnish with chopped spring onions before serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals from the bell peppers and spring onions.

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