Sichuan Spicy Tofu Stir-fry with Fiery Peppers and Numbing Aromatics

Ingredients

• 14 ounces firm tofu, drained and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 cup red bell pepper, sliced
• 1 cup green bell pepper, sliced
• 2 tablespoons Sichuan peppercorns, lightly crushed
• 2 tablespoons dried red chilies, whole
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 2 tablespoons scallions, sliced

Method

1. 01
   Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
2. 02
   In the same wok, add the remaining 1 tablespoon of vegetable oil. Add Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until aromatic.
3. 03
   Add minced garlic and grated ginger to the wok. Stir-fry for another 30 seconds until fragrant.
4. 04
   Add the sliced red and green bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften.
5. 05
   Return the fried tofu to the wok. Add light soy sauce, dark soy sauce, sugar, and rice vinegar. Stir well to coat all ingredients.
6. 06
   Stir-fry everything together for another 2-3 minutes until well combined and heated through.
7. 07
   Garnish with sliced scallions before serving. Serve hot with steamed rice.