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From the Cook
From the Cook
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Szechuan Tofu
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Instructions
1
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Drain the tofu and press for at least 15 minutes. While it presses, mix all of the Szechuan sauce ingredients in a small bowl and set aside. Once pressed, cut the tofu into bite-sized cubes.
2
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Heat 1 tablespoon of peanut oil in a nonstick skillet over medium heat. Add the tofu in a single layer and cook until golden brown and crispy on all sides, about 10 minutes. Transfer to a plate and set aside.
3
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Add another tablespoon of oil to the skillet and sauté the chopped bell pepper for 1-2 minutes. Stir in the white parts of the scallions and cook for about 1 more minute.
4
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Grind the peppercorns with a mortar and pestle, then add to the skillet and stir to combine. Return the tofu to the skillet and pour the Szechuan sauce over everything.
5
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Stir-fry until the sauce thickens, 1-2 minutes. Remove from heat, sprinkle with sesame seeds and the green parts of the scallions, and serve with rice or noodles.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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