Fiery Sichuan Spicy Tofu with Numbing Peppercorn Sauce

Name: Fiery Sichuan Spicy Tofu with Numbing Peppercorn Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 block silken tofu (drained and cubed); 2 tablespoons vegetable oil; 1 tablespoon Sichuan peppercorns (lightly crushed); 3 cloves garlic (minced); 1 inch ginger (minced); 3 tablespoons doubanjiang (fermented broad bean paste); 1 teaspoon sugar; 1 cup vegetable broth; 1 tablespoon soy sauce; 2 tablespoons cornstarch (mixed with 2 tablespoons of water); 2 stalks green onions (sliced); 1 tablespoon Sichuan peppercorn oil; 1 tablespoon chili oil

VeganAsianDinnerSpicyBoldAuthentic

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A sensational dish featuring cubes of silken tofu bathed in a fiery Sichuan-style sauce, highlighted by the numbing sensation of Sichuan peppercorns.

Macronutrients per serving

grams

Protein

12.0g 26%

Fat

14.0g 30%

Carbs

20.0g 43%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

10% DV

Necessary for bone health

🌾 Fiber

16% DV

Aids in digestion

✦ Antioxidants

High

Helps protect cells from damage

Ingredients

Main Ingredients

1 block silken tofu drained and cubed
2 tablespoons vegetable oil
1 tablespoon Sichuan peppercorns lightly crushed
3 cloves garlic minced
1 inch ginger minced
3 tablespoons doubanjiang (fermented broad bean paste)
1 teaspoon sugar
1 cup vegetable broth
1 tablespoon soy sauce
2 tablespoons cornstarch mixed with 2 tablespoons of water
2 stalks green onions sliced

Numbing Peppercorn Sauce

1 tablespoon Sichuan peppercorn oil
1 tablespoon chili oil

Instructions

1 Heat the vegetable oil in a wok over medium heat. Add the Sichuan peppercorns and fry until fragrant, about 1-2 minutes.
2 Add the minced garlic and ginger to the wok and stir-fry for another minute until aromatic.
3 Stir in the doubanjiang and sugar, and cook for 1-2 minutes until the oil turns red and the paste is fragrant.
4 Add the vegetable broth and soy sauce, and bring the mixture to a boil.
5 Carefully add the cubed tofu to the wok, gently stirring to coat it in the sauce.
6 Pour the cornstarch slurry into the wok, stirring gently until the sauce thickens.
7 Remove from heat and drizzle with Sichuan peppercorn oil and chili oil for an extra layer of flavor.
8 Garnish with sliced green onions before serving.