Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tablespoons of vegetable oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 tablespoons of Doubanjiang (spicy bean paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 2 cups of vegetable broth
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 green onions, chopped
- 1 tablespoon of sesame oil
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into 1-inch cubes and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
4. Add the minced garlic and ginger and stir-fry for another 30 seconds.
5. Add the Doubanjiang and stir-fry for 1 minute until fragrant.
6. Add the soy sauce, sugar, and vegetable broth, and bring to a boil.
7. Add the tofu cubes and simmer for 5 minutes.
8. In a small bowl, mix the cornstarch and water together.
9. Add the cornstarch mixture to the wok and stir until the sauce thickens.
10. Add the chopped green onions and sesame oil, and stir to combine.
11. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 14g
- Protein: 12g
- Fiber: 2g
- Sodium: 800mg
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or tempeh.
- Vegetable broth can be substituted with chicken broth or water.
- Doubanjiang can be substituted with chili paste or miso paste.
Variations:
- Add vegetables such as bell peppers, mushrooms, or bok choy for a more nutritious meal.
- Use ground pork or beef instead of tofu for a meatier version.
- Add more or less Doubanjiang depending on your spice preference.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the tofu from sticking.
- Press the tofu with a paper towel to remove excess water before cutting into cubes.
- Adjust the amount of sugar and soy sauce to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped green onions.
Garnishes:
- Chopped green onions, cilantro, or sesame seeds.
Pairings:
- Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
- Steamed broccoli, sautéed green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or water to thin it out.
- If the tofu is too soft, use extra firm tofu or press it longer to remove more water.
Food safety advice:
- Make sure to cook the tofu and sauce thoroughly to prevent foodborne illness.
Food history:
- Ligao Tang Tofu is a popular Sichuan dish that originated in China.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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Region: Chinese