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.