Name: Spicy Szechuan Tofu Stir-Fry
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Ingredients: 0.25 cup Szechuan Sauce ((store-bought or homemade, see notes)); 2 tbsp peanut oil (or high heat oil); 1 pinch salt (generous pinch); 1 pinch black pepper (fresh cracked); 12 ounces extra firm tofu (organic, patted dry and cubed); 0.5 cup onion (thinly sliced); 4 ounces mushrooms (sliced (optional)); 2 cups cabbage (shredded (or shredded Brussels, or shredded broccoli)); 1 cup carrots (shredded or matchstick); 0.5 null red bell pepper (thinly sliced); 1 cup asparagus ((or snap peas, edamame, green beans)); 7 null dried red chilies (small Chinese or Arbol (optional)); 1 tsp sichuan peppercorn ((or sub black peppercorns)); 0.25 cup soy sauce ((or Gluten-Free Liquid Aminos or tamari)); 3 tbsp maple ((as a vegan substitute for honey)); 1 tbsp sesame oil; 1 tbsp rice vinegar ((or black vinegar)); 1 tbsp chinese cooking wine ((shaoxing) or mirin (optional)); 3 null garlic cloves (finely minced); 2 tsp ginger (fresh, finely minced (or ginger paste)); 1 tbsp chili paste (garlic (or sambal oelek, more for spicy)); 0.5 tsp chinese five spice; 2 tsp cornstarch (to thicken (optional)); 1 dash scallions; 1 dash sesame seeds; 1 dash chili flakes

Instructions

Show units in method

1

Prepare the [szechuan sauce]. Toast sichuan peppercorn (1 tsp) in a dry skillet for 1-2 minutes until fragrant, then crush. Whisk all sauce ingredients including soy sauce (0.25 cup), maple (3 tbsp), sesame oil (1 tbsp), rice vinegar (1 tbsp), chinese cooking wine (1 tbsp) (optional), cloves (3 garlic) (minced), ginger (2 tsp) (minced), chili paste (1 tbsp), chinese five spice (0.5 tsp), and cornstarch (2 tsp) (optional) in a bowl until combined. Set aside.
2

Heat peanut oil (2 tbsp) in a large skillet or wok. Season generously with salt (1 pinch) and black pepper (1 pinch). Add extra firm tofu (12 ounces) and sear on at least two sides until crispy and golden. Be patient, waiting for it to release naturally before flipping. Set aside.
3

Add more [oil] if needed to the same pan. Sauté onion (0.5 cup) and mushrooms (4 ounces) over medium-high heat, stirring constantly, for 3 minutes until tender.
4

Add the remaining vegetables: cabbage (2 cups), carrots (1 cup), bell pepper (0.5 red), and asparagus (1 cup). Lower heat to medium and sauté, tossing and stirring, for 3-5 minutes until tender-crisp. Add red chilies (7 dried) (optional) and sauté for 1 minute (ensure hood fan is on).
5

Stir in Szechuan Sauce (0.25 cup) (or more to taste). Cook for 2 minutes to thicken the sauce. Toss in the crispy [tofu] just to warm it through.
6

Divide among bowls. Garnish with scallions (1 dash), sesame seeds (1 dash), and chili flakes (1 dash) for extra heat. Serve as is, over [rice], or [soba noodles]. Remember, do not eat the dried chilies!

Nutrition Facts

Per portion

Divide into portions:

425

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 4 g

Monounsaturated Fat 10 g

Polyunsaturated Fat 13 g

Fiber 7 g

Sugars 22 g

Micronutrients

iron

5mg

55% DV

sodium

876mg

76% DV

calcium

100mg

15% DV

potassium

500mg

21% DV

vitamin a

500mcg

110% DV

vitamin c

60mg

130% DV

vitamin k

100mcg

165% DV