Spicy Sichuan Tofu Stir-Fry

local_grocery_store Ingredients

• 14 oz firm tofu, cut into small cubes
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 tsp Sichuan peppercorns
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 green onions, thinly sliced

restaurant_menu Method

1. 1.In a small bowl, whisk together the cornstarch and water to make a slurry.
2. 2.Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic, ginger, and Sichuan peppercorns and stir-fry for 30 seconds.
3. 3.Add the doubanjiang and stir-fry for another 30 seconds.
4. 4.Add the tofu and stir-fry for 2-3 minutes, until lightly browned.
5. 5.Add the soy sauce, sugar, and cornstarch slurry and stir-fry for another minute, until the sauce has thickened.
6. 6.Garnish with sliced green onions and serve hot with steamed rice.

lightbulb_outline Tips

• chevron_rightFor an extra kick, add some chopped chili peppers to the stir-fry.
• chevron_rightUse a non-stick wok or skillet to prevent the tofu from sticking.