Szechuan Spicy Stir-Fried Tofu and Vegetables

Ingredients

• 14 oz firm tofu, cubed
• 1 cup red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrot, julienned
• 2 tbsp vegetable oil

• 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

Method

1. 01
   Press the tofu to remove excess water and cut into 1-inch cubes.
2. 02
   In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
3. 03
   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. 04
   In the same skillet, add the remaining tablespoon of oil. Add garlic and ginger, sauté for 1 minute until fragrant.
5. 05
   Add the sliced red bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
6. 06
   Return the tofu to the skillet. Pour in the Szechuan sauce and toss everything to coat evenly.
7. 07
   Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
8. 08
   Serve hot over steamed rice or noodles, garnished with chopped green onions if desired.