Sichuan Broccoli, Tofu, & Carrot Stir-Fry
Quick, easy and packed with deliciousness. Serve this sichuan style stir-fry dish with rice to complete the meal.
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoon |
sunflower oil
or peanut oil, or any vegetable oil, divided |
|
| 8 | ounces |
tofu
firm, pat dry and cut into 1/2-inch cubes |
|
| 2 | cloves |
garlic
freshly sliced |
|
| ¼ | inch |
ginger
peeled and freshly chopped |
*
|
| 1 |
scallions, spring or green onions
ends removed and thinly sliced |
*
|
|
| 1 | medium |
carrots
peeled and thinly sliced on the bias |
|
| 4 | cups |
broccoli florets
well washed |
|
| 4 |
mushrooms, shiitake
freshly, or dried and redehydrated, sliced |
*
|
|
| Sichuan sauce | |||
| ½ | tablespoon |
black bean sauce
or black bean-garlic sauce |
* |
| 1 | tablespoon |
szechuan hot bean paste
|
* |
| ½ | tablespoon |
hot chili pepper oil
prefer hot sichuan oil if you can find |
*
|
| ½ | teaspoon |
cornstarch
|
|
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 2 | tablespoons |
shaoxing wine
|
* |
| ½ | teaspoon |
sesame oil
|
|
| ¼ | cup |
cilantro
tough ends removed, and chopped, to serve |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
sunflower oil
or peanut oil, or any vegetable oil, divided |
|
| 231.2 | ml/g |
tofu
firm, pat dry and cut into 1/2-inch cubes |
|
| 2 | cloves |
garlic
freshly sliced |
|
| 0.3 | inch |
ginger
peeled and freshly chopped |
*
|
| 1 | each |
scallions, spring or green onions
ends removed and thinly sliced |
*
|
| 1 | medium |
carrots
peeled and thinly sliced on the bias |
|
| 946 | ml |
broccoli florets
well washed |
|
| 4 | each |
mushrooms, shiitake
freshly, or dried and redehydrated, sliced |
*
|
| Sichuan sauce: | |||
| 7.5 | ml |
black bean sauce
or black bean-garlic sauce |
* |
| 15 | ml |
szechuan hot bean paste
|
* |
| 7.5 | ml |
hot chili pepper oil
prefer hot sichuan oil if you can find |
*
|
| 2.5 | ml |
cornstarch
|
|
| 7.5 | ml |
rice vinegar
or to taste |
|
| 3E+1 | ml |
shaoxing wine
|
* |
| 2.5 | ml |
sesame oil
|
|
| 59 | ml |
cilantro
tough ends removed, and chopped, to serve |
|
Directions
Heat 1 tablespoon of oil in a large wok or a large nonstick skillet over medium high heat until hot.
Add the tofu, stirring every 2 to 3 minutes, and cook until almost all sides become golden and brown, about 6 to 8 minutes.
Transfer the cooked tofu cubes onto a plate and set aside. Add the remaining oil into the same wok or skillet over medium high heat.
Stir in the garlic, ginger, and scallions; cook for about 1 minutes until vert fragrant. Add the carrots, stirring often, and cook for about 2 minutes.
Add the broccoli and shiitake mushrooms, stirring constantly, and cook for another 3 to 4 minutes or until the broccoli becomes brightly green.
While the vegetables are cooking, whisk all the sauce ingredients except cilantro in a small bowl.
Pour the sauce over the vegetables, and stir until all the vegetables are evenly coated.
Cook for another 1 to 2 minutes until heated through. Remove from the heat, and stir in the cilantro. Serve warm with rice or steamed buns.
