Szechuan Tofu and Vegetable Stir-Fry is a bold, spicy dish filled with crispy tofu, vibrant vegetables, and a fiery Szechuan sauce. Perfect for spice lovers, it’s a quick, satisfying meal that’s full of flavor and crunch.
Szechuan Tofu and Vegetable Stir-Fry
Szechuan Tofu and Vegetable Stir-Fry is a bold, spicy dish filled with crispy tofu, vibrant vegetables, and a fiery Szechuan sauce. Perfect for spice lovers, it’s a quick, satisfying meal that’s full of flavor and crunch.
Equipment
- Wok or large skillet, Knife, Cutting Board, Spoon, Measuring Cups, Measuring Spoons
Ingredients
- 1 block 14 oz firm tofu, drained and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 carrot thinly sliced
- 1 cup snap peas trimmed
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon Szechuan peppercorns ground
- 2 tablespoons chili paste or Sriracha adjust to taste
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup or agave
- 2 tablespoons water
- 1 tablespoon sesame oil for finishing
- 2 tablespoons green onions chopped (for garnish)
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- Press the tofu to remove excess moisture, then cut it into cubes.
- Coat the tofu cubes evenly with cornstarch.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the tofu cubes and fry until crispy on all sides, about 5-7 minutes.
- Remove tofu from the pan and set aside.
- In the same wok, add the remaining tablespoon of vegetable oil.
- Add the bell pepper, zucchini, carrot, and snap peas.
- Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
- Add the garlic and ginger to the wok and stir-fry for an additional minute, until fragrant.
- In a small bowl, mix the soy sauce, rice vinegar, Szechuan peppercorns, chili paste, hoisin sauce, maple syrup, and water to make the sauce.
- Pour the sauce over the vegetables in the wok, stirring to coat everything evenly.
- Bring the sauce to a simmer for 1-2 minutes.
- Add the crispy tofu back to the wok, gently stirring to coat the tofu in the sauce.
- Drizzle the sesame oil over the stir-fry and toss everything together.
- Cook for an additional minute to allow the flavors to meld.
- Garnish with chopped green onions and sesame seeds, then serve immediately.
Notities / Tips / Wijnadvies
Serving Tip:
Serve over steamed rice or noodles to complete the meal. You can also top with extra chili paste or fresh cilantro for added spice and flavor.
Wine Advice:
Pair with a crisp white wine like a Sauvignon Blanc or a slightly sweet wine like Riesling to balance the heat and spices in the dish.
Voedingswaarden
Calories: 290 kcal | Carbohydrates: 25 g | Protein: 15 g | Fat: 16 g | Sugar: 9 g