Szechuan Spicy Stir-Fried Tofu and Vegetables
20m PREP
15m COOK
4 SERVINGS
320 CAL/SERV
Overview
A fiery and flavorful dish featuring crispy tofu and a medley of colorful vegetables, all tossed in a bold Szechuan sauce.
Macronutrients per serving
57
grams
Protein
15.0g 26%
Fat
18.0g 32%
Carbs
24.0g 42%
Rich in nutrients
Vitamin C
75% DV
Supports immune function
Iron
20% DV
Essential for blood production
Calcium
15% DV
Important for bone health
Fiber
24% DV
Aids in digestion
Vitamin A
120% DV
Important for vision and immune health
Ingredients
Main Ingredients
- 14 oz firm tofu cubed
- 1 cup red bell pepper sliced
- 1 cup broccoli florets
- 1 cup carrot julienned
- 2 tbsp vegetable oil
Szechuan Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Szechuan peppercorns ground
- 2 tbsp chili paste
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 inch ginger grated
Instructions
- 1 Press the tofu to remove excess water and cut into 1-inch cubes.
- 2 In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- 3 Add the cubed tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- 4 In the same skillet, add the remaining tablespoon of oil. Add garlic and ginger, sauté for 1 minute until fragrant.
- 5 Add the sliced red bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- 6 Return the tofu to the skillet. Pour in the Szechuan sauce and toss everything to coat evenly.
- 7 Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- 8 Serve hot over steamed rice or noodles, garnished with chopped green onions if desired.