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Sichuan Broccoli, Tofu, and Carrot Stir-Fry

 
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Sichuan Broccoli, Tofu, and Carrot Stir-Fry Sichuan Broccoli, Tofu, and Carrot Stir-Fry Sichuan Broccoli, Tofu, and Carrot Stir-Fry 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

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

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

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 29966% of calories 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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