Szechuan Tofu And Veggies Food

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 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.

SPICY SZECHUAN TOFU (VEGAN)

Steps:

• In a Ziploc bag, place in tofu cubes along with cornstarch and salt. Toss until tofu cubes are well-coated.
• Heat up a tablespoon of neutral-tasting oil in a non-stick pan on medium-high heat. Once pan is heated, add in tofu cubes in one layer. Cook for 2-3 minutes on each side, or until most sides are golden.
• In the meantime, combine all ingredients needed for the sauce and mix well.
• Add more oil back to the pan. Add in onion and saute until translucent, about 2-3 minutes.
• Then, stir in dried chilies, garlic, ginger, and Szechuan peppercorn. Fry until fragrant for about a minute.
• Add in red pepper next and cook until slightly softened, about 3-4 minutes.
• Lastly, stir in tofu cubes, stir-fry sauce, and green onion. Toss until everything is well incorporated. Serve and enjoy!

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!

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.