Chinese · Dinner
Spicy Tofu Stir Fry
Cubed firm tofu is pan-fried until golden, then tossed in a wok with garlic, ginger, scallion and bell pepper in a sauce built on doubanjiang, soy sauce and chili oil with Sichuan peppercorn for numbing heat. Served over steamed rice with scallion greens.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
486Calories
21.3gProtein
24.8gFat
48.6gCarbs
4.9gSugar
5.4gFiber
1680mgSodium
0mgChol
3.6gSat Fat
620mgPotassium
180mgCalcium
4.8mgIron
0mcgVitamin B12
38mgVitamin C
vegan
vegetarian
gluten-free-adaptable
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes, then pat dry and cut into 3/4-inch pieces on a cutting board.
2
Sear
Heat vegetable oil in a wok over medium-high heat and fry tofu for 4 to 5 minutes, turning occasionally, until golden and crisp on most sides.
3
Bloom
Push tofu to one side, add minced garlic, ginger and scallion whites, stir in doubanjiang and ground Sichuan peppercorn over medium heat for 30 seconds until fragrant.
4
Simmer
Add sliced bell pepper and toss for 2 minutes until tender-crisp. Pour in soy sauce and chili oil, stir in cornstarch slurry, simmer over medium heat 1 minute until glossy.
5
Plate
Spoon rice onto a plate and top with the spicy tofu stir-fry and scallion greens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp doubanjiang
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp chili-oil
- 1 tsp1 tsp sichuan-peppercorn
- 11 bell-pepper
- 44 scallion
- 2 tbsp2 tbsp vegetable-oil
- 1 tsp1 tsp cornstarch mixed with 1 tbsp water
- 1 1/2 cup240g white-rice-cooked
