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Sichuan Broccoli, Tofu, & Carrot Stir-Fry

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Sichuan Broccoli, Tofu, and Carrot Stir-Fry

Quick, easy and packed with deliciousness. Serve this sichuan style stir-fry dish with rice to complete the meal.

 

Yield

2 servings

Prep

15 min

Cook

15 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
2 ½ tablespoon sunflower oil
or peanut oil, or any vegetable oil, divided
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8 ounces tofu
firm, pat dry and cut into 1/2-inch cubes
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2 cloves garlic
freshly sliced
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¼ inch ginger
peeled and freshly chopped
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1 scallions, spring or green onions
ends removed and thinly sliced
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1 medium carrots
peeled and thinly sliced on the bias
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4 cups broccoli florets
well washed
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4 mushrooms, shiitake
freshly, or dried and redehydrated, sliced
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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
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½ teaspoon cornstarch
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½ tablespoon rice vinegar
or to taste
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2 tablespoons shaoxing wine
*
½ teaspoon sesame oil
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¼ cup cilantro
tough ends removed, and chopped, to serve
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Ingredients

Amount Measure Ingredient Features
38 ml sunflower oil
or peanut oil, or any vegetable oil, divided
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231.2 ml/g tofu
firm, pat dry and cut into 1/2-inch cubes
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2 cloves garlic
freshly sliced
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0.3 inch ginger
peeled and freshly chopped
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1 each scallions, spring or green onions
ends removed and thinly sliced
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1 medium carrots
peeled and thinly sliced on the bias
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946 ml broccoli florets
well washed
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4 each mushrooms, shiitake
freshly, or dried and redehydrated, sliced
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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
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2.5 ml cornstarch
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7.5 ml rice vinegar
or to taste
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3E+1 ml shaoxing wine
*
2.5 ml sesame oil
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59 ml cilantro
tough ends removed, and chopped, to serve
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 29966% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 29g
Vitamin A 192% Vitamin C 231%
Calcium 51% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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