Description
Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!
Ingredients
Units
- 1/4 cup Szechuan Sauce ( store-bought or make your own- see notes below) and more to taste! (please multiply if doubling or tripling the recipe) See notes.
- 2 tablespoons peanut oil or high heat oil
- generous pinch salt and fresh cracked black pepper
- 8–12 ounces tofu, patted dry and cubed (or sub shrimp or chicken cubes)
- 1/2 cup thinly sliced onion
- 4 ounces sliced mushrooms (optional)
- 2 cups shredded cabbage (or shredded brussels, or shredded broccoli)
- 1 cup shredded carrots or matchstick carrots
- 1/2 red bell pepper, thinly sliced
- 1 cup asparagus, snap peas, edamame green beans
- optional: 6-8 small dried red Chinese or Arbol chilies
- garnish: scallions, sesame seeds, chili flakes
Serve this on its own, over rice or over soba noodles or zucchini noodles.
Instructions
- Make the Szechuan sauce, set aside. (see notes)
- Heat oil in a large skillet or wok. Season oil generously with salt and black pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set it aside.
- To the same pan, add a little more oil if needed, add onion, and mushrooms and sauté over medium-high heat – stirring constantly, until tender, about 3 minutes. Add the remaining veggies, lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp. Add the dried chilies, turn the hood fan on, and saute for one minute.
- Add ¼ cup of the Szechuan Sauce, adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
- Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
- Serve this just as it is, over rice, or noodles. And remember, do not eat the dried chilies!
Notes
Prepare the shrimp and chicken the same way as the tofu ( using less salt for the shrimp), pan searing first, then set aside.
Leftovers will keep up to 4 days in the refrigerator in an airtight container and can be reheated on the stovetop.
Szechuan Sauce Ingredients:
- ½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
- 1/4 cup soy sauce ( or Gluten-Free Liquid Aminos or tamari) see notes.
- 3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (or black vinegar)
- 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)
- 3 garlic cloves, finely minced (use a garlic press)
- 2 teaspoons fresh ginger, finely minced ( or use ginger paste)
- 1 tablespoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
- ½ teaspoon Chinese Five Spice
- optional- 2-3 teaspoons cornstarch, to thicken.
Szechuan sauce Instructions
- Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
- Place all ingredients in a medium bowl or small jar and whisk until well combined.
- Whisk in optional cornstarch.
Nutrition
- Serving Size: 2 cups (using ¼ cup Szechuan Sauce)
- Calories: 425
- Sugar: 22.3 g
- Sodium: 875.5 mg
- Fat: 27.2 g
- Saturated Fat: 3.9 g
- Carbohydrates: 37.4 g
- Fiber: 7.1 g
- Protein: 15.6 g
- Cholesterol: 0 mg
