How To Make Chinese Tofu and Szechuan Peppercorns Recipe
A savory and spicy dish with soft tofu and fragrant Szechuan peppercorns.
Serves:
Ingredients
- 14 oz. firm tofu
- 1 tbsp of Szechuan peppercorns
- 1 tbsp of vegetable oil
- 1 tbsp of ginger, minced
- 1 tbsp of garlic, minced
- 2 scallions, sliced
- 2 tbsp of soy sauce
- 2 tbsp of vinegar
- 1 tsp of sugar
- 1 tbsp of cornstarch
- 1/4 cup of water
Instructions
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Heat a dry skillet over medium heat and toast the Szechuan peppercorns until fragrant, about 2 minutes.
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Transfer to a mortar and grind into a fine powder, then set aside.
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Heat the vegetable oil in a large pan or wok over medium-high heat.
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Add the minced ginger and garlic and cook until fragrant, about 30 seconds.
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Add the tofu and stir-fry for 2-3 minutes until lightly browned.
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Add the scallions, soy sauce, vinegar, and sugar and stir to combine.
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In a small bowl, mix together the cornstarch and water to make a slurry, then add to the pan.
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Stir gently until the sauce thickens and the tofu is coated, about 2-3 minutes.
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Remove from heat and sprinkle with the Szechuan peppercorn powder.
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Serve hot with rice or noodles.
Nutrition
- Calories : 176kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 777mg
- Total Carbohydrates : 11g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 12g
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