Spicy Szechuan Tofu Noodles

local_grocery_store Ingredients

• 8 oz dried noodles, cooked according to package instructions
• 14 oz extra firm tofu, pressed and cut into bite-sized cubes
• 1 tbsp Szechuan peppercorns, toasted and ground
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp chili oil
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 2 scallions, sliced, for garnish
• 1/4 cup fresh cilantro, chopped, for garnish

restaurant_menu Method

1. 1.In a small bowl, whisk together the soy sauce, rice vinegar, chili oil, brown sugar, and garlic.
2. 2.In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu and cook until golden brown and crispy, about 5-7 minutes. Remove from the skillet and set aside.
3. 3.In the same skillet, add another tablespoon of vegetable oil and the ground Szechuan peppercorns. Cook for 30 seconds, then add the sauce and bring to a simmer.
4. 4.Add the cooked noodles and tofu to the skillet and toss to coat in the sauce. Cook for 1-2 minutes, until heated through.
5. 5.Serve hot, garnished with sliced scallions and chopped cilantro.

lightbulb_outline Tips

• chevron_rightPressing the tofu beforehand will help it get crispy when you cook it.
• chevron_rightIf you can't find Szechuan peppercorns, you can substitute regular black pepper.
• chevron_rightFeel free to add your favorite veggies to this dish, such as bell peppers or snap peas.