Sichuan Style Bean Curd
Submitted by wreiling
Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minIf you think tofu is boring, this Sichuan stir-fry is about to change your mind.
Cubes of bean curd get a quick fry until the edges turn golden and slightly crisp, then they meet a wok full of sliced leeks, bell peppers, and fresh red and green chilies.
The sauce is dead simple but packs serious heat: yellow bean paste, soy sauce, and dry sherry come together in a savory, slightly funky glaze that coats everything.
A drizzle of toasted sesame oil right at the end seals the deal. Serve it over steamed jasmine rice and you have a proper Sichuan weeknight dinner.
Pro Tips
- Press your tofu for 15 minutes before cubing. Less water means crispier edges in the wok.
- Get your wok screaming hot before adding oil. That high heat is what gives stir-fries their characteristic smoky flavor.
- Don’t skip the dry sherry. It adds a depth that rice wine vinegar or plain water just can’t match.
Ingredients
Directions
Cube the tofu. Wash vegetables.
Heat oil in a wok and fry the bean curd for 2 minutes.
Remove and drain. Add more oil if necessary and stir fry the vegetables and red chilies for 2 minutes.
Add soy sauce, sherry and yellow bean paste.
Mix well, add the bean curd and stir together for 2 minutes.
Sprinkle on the sesame oil and serve with rice.
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