Spicy Szechuan Tofu & Vegetable Stir-fry
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 4tablespoons vegetable oil
- 6 spring onions, finely sliced
- 2 red chillies, thinly sliced
- 1 piece fresh ginger, finely chopped, 2.5 cm
- 4 cloves garlic, finely sliced
- 1teaspoons crushed Szechuan peppercorns
- 1 pinch salt
- 250grams firm tofu, cut into 2.5 cm cubes
- 200grams snow peas, halved
- 150grams baby sweetcorn, halved lengthways
- 250grams bok choy, chopped
- 300grams bean sprouts
- 2tablespoons light soy sauce
- 2tablespoons Shaoxing rice wine
- 1teaspoons sesame oil, for drizzling
- 1 cup cooked rice (to serve)
Description
This vegetarian stir fry recipe fuses crispy spiced tofu with crunchy snow peas, baby sweetcorn, bean sprouts and bok choy all tossed in an aromatic Szechuan inspired sauce.
Method
Step 1 of 4
Heat 2 tablespoons of the oil in a wok or deep frying pan and add the spring onions, chillies, ginger, garlic, peppercorns and a pinch of salt. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then transfer to a plate.
Step 2 of 4
Heat the remaining oil and stir-fry the snow pea, sweetcorn, pak choi and beansprouts for a few minutes, until starting to wilt, then add the soy sauce and rice wine.
Step 3 of 4
Return the tofu mixture to the wok or pan and toss everything together.
Step 4 of 4
Drizzle with sesame oil and serve with cooked rice.
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