Search
by Ingredient

Spicy Szechuan Tofu

StarStarStarStarHalf star

Submitted by Crazyguy_2k

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

24 693.6
OUNCES ML/G TOFU
soft
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML GINGER
fresh, minced
1 1
EACH EACH GARLIC CLOVES
minced
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
1 15
TABLESPOON ML SZECHUAN HOT BEAN PASTE *
1 15
TABLESPOON ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML SUGAR
½ 118
CUP ML STOCK
½ 7.5
TABLESPOON ML CORNSTARCH
dissolved in 2 tablespoons of water
1 5
TEASPOON ML SESAME OIL
¼ 1.3
TEASPOON ML PEPPERCORNS
powder, szechuan

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

Comments


 

 

Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 221 65% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
More health news

Email this recipe