Description
A flavor-packed vegan delight featuring crispy tofu, vibrant veggies, and a spicy-sweet sauce inspired by traditional Szechuan cuisine.
Ingredients
Scale
- 16 ounces firm or extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons sunflower, peanut, or canola oil
- 1 chopped red pepper
- 2 chopped scallions
- ¼ cup tamari or soy sauce
- 1 teaspoon chili flakes
- ¼ teaspoon ground black pepper
- 2½ tablespoons maple syrup
- 1¼ tablespoons Sriracha sauce or Sambal Oelek
- 1 tablespoon rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground dried ginger
- ½ teaspoon Chinese 5 spice
Instructions
- Press the tofu by wrapping it in paper towels and placing a heavy object on top for about 30 minutes.
- Prepare the sauce by mixing tamari, chili flakes, ground black pepper, maple syrup, Sriracha, rice wine vinegar, minced garlic, ground ginger, and Chinese 5 spice in a small bowl.
- After pressing, pat the tofu dry and cut it into bite-sized cubes.
- Coat the tofu with cornstarch in a medium-sized bowl.
- Heat oil in a non-stick sauté pan over medium-high heat, then cook the tofu for 5-7 minutes until crispy and golden brown.
- Remove tofu and sauté the chopped red pepper for about 5 minutes until tender.
- Return the tofu to the pan, pour the sauce over, and stir to combine; heat through for an additional minute.
- Serve hot, garnished with chopped scallions. Enjoy with jasmine rice or noodles.
Notes
For best results, ensure tofu is properly pressed to achieve a crispy texture. Customize ingredients according to your heat preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg