Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1 tablespoon vegetable oil
- 1 tablespoon Szechuan peppercorns
- 2 dried red chili peppers, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the Szechuan peppercorns and dried red chili peppers and stir-fry for 30 seconds.
3. Add the garlic and ginger and stir-fry for another 30 seconds.
4. Add the tofu and stir-fry for 2-3 minutes, until lightly browned.
5. In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, water, sugar, and salt.
6. Pour the sauce over the tofu and stir-fry for another 2-3 minutes, until the sauce has thickened and coated the tofu.
7. Remove from heat and stir in the chopped scallions and cilantro.
8. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 210
- Fat: 13g
- Carbohydrates: 13g
- Protein: 12g
- Fiber: 2g
- Sugar: 3g
Substitutions for ingredients:
- Firm tofu can be substituted with chicken or beef.
- Szechuan peppercorns can be substituted with black peppercorns.
- Dried red chili peppers can be substituted with red pepper flakes.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Scallions can be substituted with green onions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli.
- Use different types of protein such as shrimp or pork.
- Adjust the level of spiciness by adding more or less chili peppers.
Tips and tricks:
- Drain the tofu well before cutting it into cubes to prevent excess moisture.
- Use a non-stick wok or skillet to prevent sticking.
- Stir-fry the tofu quickly to prevent it from falling apart.
- Adjust the seasoning to your taste by adding more or less salt and sugar.
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 a side of rice and garnish with additional chopped scallions and cilantro.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the tofu is falling apart, stir-fry it quickly and gently.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Szechuan cuisine originated in the Sichuan province of China and is known for its bold and spicy flavors.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish with rice or as a side dish with other Chinese dishes.
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Region: Chinese