Szechuan Vegetables And Tofu Easy One Pan 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.
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