Szechuan Spicy Stir-Fried Tofu and Vegetables

Szechuan Spicy Stir-Fried Tofu and Vegetables

VeganAsianDinnerSpicyQuickVegan
⏱️ 20m PREP
🔥 15m COOK
👥 4 SERVINGS
⚡ 320 CAL/SERV
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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. 1 Press the tofu to remove excess water and cut into 1-inch cubes.
  2. 2 In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
  3. 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. 4 In the same skillet, add the remaining tablespoon of oil. Add garlic and ginger, sauté for 1 minute until fragrant.
  5. 5 Add the sliced red bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  6. 6 Return the tofu to the skillet. Pour in the Szechuan sauce and toss everything to coat evenly.
  7. 7 Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
  8. 8 Serve hot over steamed rice or noodles, garnished with chopped green onions if desired.

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