Tofu
  • Extra Firm Tofu 1 Block
  • Corn Starch 2 Tbsp
  1. Press tofu to remove excess water.
  2. Cut block in half, once along both the short faces of the block, then slice into 1/2" strips.
  3. Toss in bowl with corn starch until coated, and transfer to dish towel while you prepare the rest of the ingredients.
Szechuan Sauce
  • soy sauce 1/4 cup
  • brown sugar 2 tbsp
  • cornstarch 1 tbsp
  • chili garlic sauce 1 tbsp
  • rice vinegar 1 tbsp
  • Chinese five spice powder 1/2 tsp
  • crushed red pepper flakes 1/2 tsp
  • garlic powder 1/2 tsp
  • ground ginger 1/2 tsp
  1. Whisk ingredients together.
Stir Fry
  • garlic, minced 4 cloves
  • onions, halved and sliced 2 medium
  • red bell pepper, cut into strips 1
  • carrots, cut into matchsticks 2
  • snap peas, rinsed and trimmed 1 lbs
  • vegetable oil 3 tbsp
  1. Heat wok over high heat, add 1-2 tbsp vegetable oil
  2. Add tofu to wok, tossing to coat, cook over high heat until golden crust forms
  3. Remove tofu to plate and add onions and carrots, adding additional oil as necessary if pan is sticking, cook for 2 minutes
  4. Add minced garlic, tossing to combine, cook 1 minute
  5. Add snap peas and bell pepper, stir frying for 2 minutes
  6. Add splash of water to wok and cover, allowing vegetables to steam 2 minutes
  7. Return tofu to wok, tossing to combine every, and pour sauce over
  8. Stir everything together until evenly coated for 2 minutes, or until sauce is thickened
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