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Spicy Szechuan Tofu

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
24 ounces tofu
soft
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2 tablespoons vegetable oil
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1 teaspoon ginger
fresh, minced
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1 each garlic cloves
minced
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3 tablespoons scallions, spring or green onions
chopped
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1 tablespoon szechuan hot bean paste
*
1 tablespoon soy sauce, tamari
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½ teaspoon salt
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½ teaspoon sugar
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½ cup stock
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½ tablespoon cornstarch
dissolved in 2 tablespoons of water
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1 teaspoon sesame oil
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2 hot chili pepper oil
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¼ teaspoon peppercorns
powder, szechuan
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Ingredients

Amount Measure Ingredient Features
693.6 ml/g tofu
soft
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3E+1 ml vegetable oil
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5 ml ginger
fresh, minced
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1 each garlic cloves
minced
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45 ml scallions, spring or green onions
chopped
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15 ml szechuan hot bean paste
*
15 ml soy sauce, tamari
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2.5 ml salt
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2.5 ml sugar
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118 ml stock
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7.5 ml cornstarch
dissolved in 2 tablespoons of water
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5 ml sesame oil
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2 hot chili pepper oil
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1.3 ml peppercorns
powder, szechuan
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Directions

Drain and rinse tofu.

Drain again. Cut into 1 inch square pieces.

Set wok over high flame and add oil.

When hot, add ginger, garlic and 2 tablespoons scallions, cook for 30 seconds.

Add hot bean paste and tofu. Stir gently.

Add tamari, salt, sugar and stock, bring to a full boil.

Thicken with cornstarch.

Add sesame oil, chili oil and peppercorn powder.

Sprinkle with remaining scallions and serve with brown rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 22165% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 603mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 31g
Vitamin A 4% Vitamin C 3%
Calcium 62% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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