Szechuan Spiced Vegetables and Tofu

Recipe by
Total Time:
20 minutes
Serves:2
Rated 4.5 based on 100 votes
4.5
Technique: Stir-Fry Recipe
Difficulty: Medium

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Rate This Recipe
4.5

Ingredients

  • 1 cup - baby Corn (canned)
  • 2 cups - bok choy, cut to 1/2 inch thick slices
  • 1 cup - fresh sh
  • take Mushroom (sliced)
  • 300 g - Tofu (pressed Tofu)
  • 1/2 - onion, sliced
  • 2 tsp - fresh Ginger
  • 1 tsp - garlic, minced
  • 2 tbsp - scallions, sliced
  • For the sauce:
  • 3/4 cup - vegetable stock
  • 2 tbsp - light or dark soy
  • 1 tbsp - black bean sauce or paste
  • 1 tbsp - dry sherry
  • 2 tsp - chilli paste
  • 1 tbsp - Corn starch
  • 1/2 tsp - Sugar or Brown sugar
  • 1/4 tsp - Szechuan pepper Corns
  • 1 tbsp - oil
  • Salt - as needed

How to Make Szechuan Spiced Vegetables and Tofu

  • Heat oil in the pan. Add ginger and garlic.
  • Now add baby corn, bok choy and onion.
  • Stir fry until the bok choy is slightly wilted.
  • Now combine all the ingredients listed under the sauce.
  • Whisk and add to the pan.
  • Boil by stirring until it is thickened.
  • It takes just 1 minute or a couple of minutes.
  • Now add the cubed tofu. Heat thoroughly for 2 to 3 minutes.
  • Garnish with scallions.
  • Serve hot with Jasmine rice.
  • Use Szechuan peppers as specified. Too much of pepper will be over powering.
  • How to use Szechuan peppercorns?
  • Toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke.
  • Do not worry even if few blacken slightly.
  • Then grind them in a spice grinder. Store the excess powder in the jar.
  • The Szechuan (seasoned oil) oil is used as a dressing for many Chinese salads.
  • Recipe courtesy: Dishes from My Kitchen
  • http://www.dishesfrommykitchen.com/