Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1 cup of Pao Cai (Chinese pickled vegetables), chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of chili oil
- 1 teaspoon of Sichuan peppercorns
- Salt and pepper to taste
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Once the oil is hot, add the garlic and ginger and stir-fry for 30 seconds.
3. Add the cubed tofu and stir-fry for 2-3 minutes until lightly browned.
4. Add the chopped Pao Cai, soy sauce, chili oil, and Sichuan peppercorns. Stir-fry for another 2-3 minutes until the vegetables are heated through.
5. Season with salt and pepper to taste.
6. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 220
- Fat: 16g
- Carbohydrates: 9g
- Protein: 12g
Substitutions for ingredients:
- Firm tofu can be substituted with any other type of tofu or protein such as chicken or shrimp.
- Pao Cai can be substituted with any other type of pickled vegetables such as kimchi or sauerkraut.
- Chili oil can be substituted with hot sauce or red pepper flakes.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use different types of pickled vegetables for a different flavor profile.
- Add a splash of rice vinegar for a tangy kick.
Tips and tricks:
- Be sure to drain the tofu well to prevent excess moisture in the dish.
- Use a non-stick wok or skillet to prevent sticking.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
- Store any 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 a side of rice or noodles.
Garnishes:
- Sliced green onions or cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the tofu is sticking to the pan, add a little more oil or reduce the heat.
Food safety advice:
- Be sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pao Cai is a traditional Chinese pickled vegetable that has been enjoyed for centuries.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot as a main dish or as a side dish to a larger meal.
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Region: Chinese