Spicy Szechuan Tofu Vegan Food

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!

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Steps:

• In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
• Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)

Steps:

• A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
• Cook green beans in salted boiling water for about 3 minutes.
• Transfer beans to a colander and run cold water. Cut them in half.
• Dice tofu into 1/2 inch cubes.
• In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
• In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
• Add beans and tofu and sauté until heated.
• Add the sauce and sauté until the sauce is bubbly.
• Season with salt and pepper.
• Infuse love and serve!

SPICY SICHUAN TOFU (MAPO DOUFU)

Steps:

• Grind peppercorns in grinder and set aside.
• Cut tofu into 3/4-inch cubes and pat dry.
• Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, 5 minutes.
• Meanwhile, stir together cornstarch and water until smooth.
• Stir cornstarch mixture into stir-fry and simmer, gently stirring occasionally, 1 minute. Stir in scallions and simmer 1 minute. Serve sprinkled with Sichuan pepper.
• **Serve with:**perfect steamed rice

VEGAN MAPO TOFU

Steps:

• Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
• Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
• Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
• Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.