Szechuan Tofu and Vegetable Stir-Fry
This vibrant Szechuan-style tofu and vegetable stir-fry is packed with bold flavors and a spicy kick, perfect over rice.
Equipment
- Cutting board
- knife
- wok
- spatula
- mixing bowl
Ingredients
- 1 lb tofu cubed
- ½ lb snow peas halved
- ⅓ cup teriyaki sauce
- 3 tablespoons Szechuan spicy stir-fry sauce
- 2 teaspoons cornstarch
- 1 onion chopped
- 3 cups chopped bok choy
- 2-3 tablespoons cooking oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 7- oz can straw mushrooms drained
- 1 14- oz can baby corn halved
Instructions
- In a mixing bowl, combine teriyaki sauce, Szechuan stir-fry sauce, and cornstarch.
- Stir until smooth and set aside.
- Cut the bell pepper into strips and halve the snow peas and baby corn.
- Heat 1 tablespoon of oil in a wok over medium-high heat.
- Add onion and bok choy and stir-fry for 2 minutes.
- Add broccoli florets and bell pepper strips to the wok and stir-fry for another 2 minutes.
- Remove the vegetables and set aside.
- In the same wok, add another tablespoon of oil and stir-fry the cubed tofu for 2 minutes until golden.
- Add more oil if needed.
- Stir the sauce mixture well and pour it into the wok with the tofu.
- Cook until the sauce begins to bubble and thicken.
- Add the pre-cooked vegetables, straw mushrooms, and baby corn to the wok.
- Stir until all ingredients are evenly coated and heated through.
- Serve the stir-fry hot over rice.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with steamed jasmine rice or noodles for a complete meal.Wine Advice:
Pair with a dry Riesling to balance the spicy Szechuan flavors with its fruity undertones.Nutritional Information
Calories: 210 kcal | Carbohydrates: 20 g | Protein: 12 g | Fat: 10 g | Fiber: 5 g | Sugar: 7 g | Salt: 2 g
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