Szechuan Tofu with Spicy Sauce and Veggies (Easy 55-Min Recipe)
Crispy tofu and colorful veggies glazed in a bold, savory Szechuan sauce with hints of chili, ginger, and five spice.
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Cooking tools:
- Cast iron skillet
- Saute pan
- Tongs
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Serving bowl
- Spoon
- Stove
Ingredients
- 16 ounces firm or extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons sunflower oil
- 1 red bell pepper, chopped
- 2 scallions, sliced on the diagonal
- 1/4 cup soy sauce or tamari
- 1 teaspoon red chili flakes
- 1/4 teaspoon ground black pepper
- 2 1/2 tablespoons maple syrup
- 1 1/4 tablespoons Sriracha sauce or sambal oelek
- 1 tablespoon rice wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon ground dried ginger
- 1/2 teaspoon Chinese five spice powder
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