Szechuan Tofu And Veggies Recipes

SZECHUAN VEGETABLES AND TOFU | EASY ONE PAN RECIPE

Steps:

• Place the shiitake and the woodear mushrooms in a small bowl. Cover with hot water and let soak.
• Once rehydrated, cut the woodear mushrooms into small pieces.
• Leave the shiitake to continue soaking in the water. We will use this water later in the sauce.
• Chop the spring onions. Separate the white and green part.
• In a wok or sauté pan, heat 2 tablespoons of oil on medium temperature.
• Add the ground cloves (or Szechuan peppercorns), the star anise and the dried red chilli. Roast for about 20 seconds. This will flavour the oil.
• Next add the ginger-garlic paste, chilli paste and white part of the spring onions. Stir fry for another minute.
• Add in the tofu pieces. Stir fry until tofu is slightly crispy on all sides (about 10 minutes).
• Add a little of the shiitake water if the tofu is sticking to the pan.
• Add the carrots and stir fry for about 3 minutes. Add the tomato puree and continue to sauté for 2 - 3 minutes.
• Next add the courgette and bell peppers. Stir fry for another minute.
• Add the Shaoxing wine, balsamic vinegar, a little of the shiitake water and the sugar.
• Dilute the potato starch in the rest of the shiitake water. Add this mixture to the pan and stir immediately. The sauce will thicken quickly.
• Add more water if required to make more sauce.
• Add the soy sauce (3 - 5 tablespoons depending on taste and colour).
• Add the bean sprouts and the rehydrated chopped woodear mushrooms.
• Lastly adjust salt to taste if necessary (or use more soy sauce).
• Garnish with the remaining green spring onions and serve over rice or noodles.

SZECHUAN VEGETABLE STIR-FRY

Steps:

• Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
• In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.

SZECHUAN TOFU AND VEGGIES

Steps:

• Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.
• To the same pan, add a little more oil if needed, onion, and mushrooms and sauté over medium-high heat - stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried red chilies if you like -and lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!
• Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. If you are cooking more than one batch, you'll need to multiply the sauce accordingly. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
• Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
• Serve this just as it is, or over rice, or noodles... and remember, do not eat the dried chilis!

SZECHUAN VEGETABLE STIR-FRY

Steps:

• In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes.
• Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside.
• In large nonstick skillet, heat sesame oil over medium heat. Add scallions, garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes.
• Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes.
• Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of jasmine rice.

SZECHUAN SAUCE

Steps:

• Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
• Place all ingredients in a medium bowl or small jar and whisk until well combined.
• If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.
• If using as a marinade, forgo the cornstarch and make sure to season what you are marinating ( chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.
• If making a stir-fry, try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Do not eat the chilis. ????

SZECHUAN VEGETABLE AND TOFU STIR-FRY

Steps:

• In wok or large, heavy skillet, heat oil over medium-high heat. Add onion and bell pepper and stir-fry 1 minute. Add broth and bring to a boil. Add broccoli, carrots and scallions and stir-fry 2 minutes. Add ginger, red pepper flakes and honey; cover and cook until vegetables are crisp-tender, about 2 minutes. Meanwhile, in small bowl, mix hoisin sauce and 2 1/2 Tbs. water until well blended. Add to stir-fry and mix gently, then add tofu strips and toss gently. Cook, stirring occasionally, just until heated through. Serve right away. Nutritional Information Per SERVING: Calories: 122, Protein: 9g, Total fat: 6g, Saturated fat: g, Carbs: 8g, Cholesterol: mg, Sodium: 82mg, Fiber: 2g, Sugars: g