Szechuan Vegetables And Tofu Easy One Pan Recipes
SZECHUAN TOFU AND VEGGIES
Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!
Provided by Sylvia Fountaine | Feasting at Home
Categories vegan
Time 30m
Yield 2
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize - With tofu - Add 2 servings of Szechuan Sauce ( ¼ cup), Calories 307 calories, Sugar 11.9 g, Sodium 368.4 mg, Fat 20.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 7 g, Protein 14.2 g, Cholesterol 0 mg
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