Szechuan Tofu

🛒 Ingredients

• Firm Tofu 100 g · 76 kcal
• Vegetable Oil 8 g · 66 kcal
• Doubanjiang (Sichuan Pixian Broad Bean Paste) 8 g · 10 kcal
• Garlic 4 g · 5 kcal
• Ginger 3 g · 2 kcal
• Sichuan Peppercorns (whole) 1 g · 2 kcal
• Dried Red Chilies 1 g · 4 kcal
• Shaoxing Wine 4 g · 4 kcal
• Light Soy Sauce 8 g · 4 kcal
• Dark Soy Sauce 1 g · 1 kcal
• Rice Vinegar 4 g · 1 kcal
• Cornstarch 2 g · 7 kcal
• Water or Vegetable Broth 30 g · 0 kcal
• Scallions 5 g · 2 kcal
• Toasted Sesame Oil 1 g · 5 kcal

👨‍🍳 Instructions

1. Press the firm tofu for at least 30 minutes to remove excess water, then cut it into 1-inch cubes.
2. In a large wok or non-stick pan, heat half of the vegetable oil over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides; remove and set aside.
3. Add the remaining vegetable oil to the wok. Stir-fry Sichuan peppercorns and dried red chilies for 30 seconds until fragrant and the chilies slightly darken, then remove the peppercorns if desired.
4. Add minced garlic and grated ginger to the wok, stir-fry for another 30 seconds until fragrant.
5. Stir in the doubanjiang, light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, and sugar. Cook for 1-2 minutes, stirring frequently, until the sauce is aromatic and slightly darker.
6. Pour in the water or vegetable broth and bring to a simmer. Add the fried tofu back into the wok.
7. Whisk the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
8. Stir in the toasted sesame oil. Garnish with chopped scallions and serve hot, ideally with steamed rice.